Step 1

Add the carrots and red onions to a large mason jar*

Step 2

Pour the vinegar over the vegetables

Step 3

Add the sugar and salt

Step 4

Pour in enough warm water to cover all of the vegetables and fill the jar to the top

Step 5

Put the lid tightly on the jar, shake

Step 6

Put the jar in the refrigerator for at least 4 hours, better overnight

Step 7

Press the tofu**

Step 8

Slice the pressed tofu in half vertically, slice the 2 halves each into 4 pieces about 1/2″ wide, giving you 8 long thin pieces of tofu

Step 9

In a shallow bowl combined the soy sauce, lime juice, hoisin sauce, ginger paste and garlic

Step 10

Preheat the air fryer for 5 minutes at 400°F

Step 11

Dip each piece of tofu into the soy mixture to coat

Step 12

When the air fryer is ready, spray the basket with non-stick cooking spray

Step 13

Add 4 pieces*** of tofu to the basket, make sure they are not touching

Step 14

Air fry for 5 minutes

Step 15

Flip the tofu and air fry for 5 more minutes on the other side

Step 16

Dip the tofu back into the soy mixture to coat, set aside to cool

Step 17

Repeat with the remaining pieces of tofu

Step 18

Follow all the same instructions as the tofu for sandwiches, except slice the tofu into 1-inch cubes instead of the long, thin stripes (when cut this way you can fit all the tofu into the basket of the air fryer**** at once)

Step 19

Combine the mayonnaise and sriracha in a small bowl*****

Step 20

Slice open the baguette pieces

Step 21

Spread a layer of sriracha mayo on the top and bottom

Step 22

Line the bottom with a layer of cucumber, radish and a few jalapeño slices

Step 23

Layer in the tofu****** (2 pieces per sandwich)

Step 24

Add slices of avocado on top of the tofu

Step 25

Top with a generous helping of pickled red onion and carrots

Step 26

Garnish with cilantro and black sesame seeds

Step 27

Divide the rice between 4 serving bowls

Step 28

Top each with pieces of tofu

Step 29

Add cucumber, radish and jalapeno slices as you like around the bowls

Step 30

Top with pickled red onions and carrots and avocado slices

Step 31

Drizzle with sriracha mayo

Step 32

Garnish with cilantro and black sesame seeds