Marinate Tofu: In a shallow dish or Tupperware, mix together tamari, lime juice, maple syrup, sesame oil, garlic and ginger.

Cut tofu into ½-inch thick rectangular slices, then add to the marinade. Flip tofu to fully coat. Marinade for at least 30 mins or in the fridge overnight, turning occasionally. Tip: Use a Tupperware with a lid, then you can just shake the Tupperware with the marinade and tofu.

Pickled Veggies: Place veggies in a heat-proof bowl. In a small pot, add water, vinegar, sugar and salt. Bring to a boil over high heat, to dissolve the sugar and salt.  When dissolved, remove from the heat and pour the hot pickling liquid over top of the veggies. Stir to coat.  Set aside for 30 min to 1 hour to pickle. Note: Leftover pickled veggies can be stored in a sealed jar in the fridge for 1-2 weeks.

Make Spicy Mayo: In a small bowl, combine mayo, hoisin, tamari, and sriracha.  Set aside until ready to assemble sandwiches. 

Cook Tofu: Preheat oven to 425 F. On a parchment-lined baking sheet, arrange tofu in a single layer, reserving the leftover marinade. Spoon some of the extra marinade over the slices and reserve the rest. Bake the tofu on the middle rack of the oven, for 20-25 min, until golden-brown. Remove from oven and spoon the remaining marinade over top of the baked tofu. 

Toast Baguette: If you want to warm your baguette before assembling, simply place on the top rack of your oven for 2-4 min, until warmed through and toasted and golden brown.

Build Your Banh Mi: Spread some of the spiced mayo over bottom buns, then top with tofu, a handful of pickled veggies, cucumber, fresh herbs, black pepper and more sriracha, if desired. Close with top buns and dig in!