Banh Mi Sandwich

Summertime, summertime. Time of cool salads and light sandwiches. This sandwich was just the thing for a hot day like today, even though I did take out pretty much all the spicy spices.

Mats
1 bread loaf. I used a nice sourdough loaf, because my husband likes soft crusts. Cibatta or a baguette would work as well
1/4c brown rice vinegar
2 Tbsp honey
[1/2 tsp red pepper flakes - optional]
1/4c shredded carrot
1/4c shredded daikon radish. I couldn't find daikon, so I used jicama instead. I do love jicama, it's so sweet and crunchy.
1/2c cucumber, peeled and thinly sliced. I used my mandolin.
1c grape tomatoes, sliced
2 lettuce leaves, ripped into bite-sized chunks
2 Tbsp light mayonnaise
1 tsp tamari (soy sauce)
[1 tsp siracha - optional]
8 oz extra firm tofu, drained and cut into 1cm cubes. Firmer is better

In a small bowl, combine the vinegar, honey, [red pepper flakes], carrot and daikon/jicama. toss well so all veggies are well-coated. Let sit for 15-30 minutes, stirring occasionally.
In a skillet, heat about 2 Tbsp olive oil. Add the tofu and stir-fry for 8-10 minutes until the tofu is golden brown.
Slice the bread in half along the 'equator' so you have a top an bottom. Gouge out the center of the bread so you have a nice hollow in which to place the sandwich fixings.
Spread the mayonnaise  on both halves of the bread. This helps keep the bread from getting soggy.
Pour the tamari over the top half of the bread. Try to spread it over the whole piece as evenly as you can. [Pour the siracha over the top of the bread too]
On the bottom half of the bread, spread the cucumber slices neatly.
Take the marinated daikon/jicama and carrot, squeeze out the liquid, and place by handfuls over the cucumber.
Add the torn lettuce leaves and fried tofu.
Squish the top of the bread over your sandwich pile, cut into fourths and enjoy.