1 lb extra firm tofu
2 tbsp tamari (or soy sauce)
1 tbsp sesame oil
1 tbsp rice vinegar
2 tsp maple syrup
1/4 tsp ground ginger
pinch red pepper flakes
pinch of sea salt
For sandwich assembly:
3 large French baguettes or small personal sized baguettes
thinly sliced red onion
fresh cilantro, torn
2 cucumbers, thinly sliced lengthwise
sweet chili sauce
Preheat oven to 400 degrees and cover a sheet tray with tin foil sprayed with cooking spray.
In a large dish, whisk together the tamari, sesame oil, rice vinegar, ginger, salt, red pepper flakes and maple syrup. Slice tofu into thin (1/4th inch) slices and drench in sauce. Lay each piece of tofu flat on the tin foil then bake for 30 minutes, flipping each slice midway through.
After tofu has been baked, prepare sandwiches. Slice baguettes and smear half lightly with mayonnaise. Lay two slices of tofu on top of mayonnaise covered bread, then squirt sriracha sauce directly on tofu, followed by a little sweet chili sauce. Layer on torn cilantro, broccoli slaw, thin slices of onion and cucumber, followed by another squirt of sriracha (depending on how spicy you like it!).
Serve sandwiches with additional sweet chili sauce and/or sriracha sauce on the side.