Tofu Banh Mi

• 1

  (14-ounce) block extra-firm tofu, drained and sliced into 8 equal slabs

FOR PICKLED VEGETABLES

• 1

  small carrot, julienned (about 1 cup)

• 1

  small daikon, julienned (about 1 cup)

• 1/2

  small red onion, thinly sliced (about ½ cup)

• 1 cup

  unseasoned rice wine vinegar

• 3 Tbsp.

  maple syrup

• 2 tsp.

  kosher salt

FOR SPICY MAYO

• 1/4 cup

  vegan mayonnaise

• 1 Tbsp.

  Sriracha

FOR MARINADE

• 1/4 cup

  low-sodium soy sauce

• 2 Tbsp.

  sesame oil

• 2 Tbsp.

  maple syrup

• 3

  cloves garlic, peeled

• 3

  -inch piece lemongrass, roughly chopped

• 1/2

  -inch piece fresh ginger

• 1/3 cup

  cilantro, leaves and tender stems, roughly chopped

• 3/4 tsp.

  kosher salt

• 1/2 tsp.

  freshly ground black pepper

FOR SANDWICHES

• 2 Tbsp.

  vegetable oil

• 1

  baguette, halved lengthwise and cut into 4 equal portions

• 2 cups

  cilantro, tough ends removed

• 1 cup

  basil leaves

• 1

  small cucumber, thinly sliced

• 2

  jalapeños, seeds removed for less heat, thinly sliced