Step 1

Heat a wok or cast-iron skillet until nearly smoking, then sauté mushrooms with 1 tablespoon of the oil until tender and browned, about 4 to 6 minutes. Remove from wok.

Step 2

Wipe down the surface, and add remaining oil. Add the shallots and stir-fry until golden, about 4 minutes, then add the white parts of the scallion and the garlic and stir-fry for 1 minute.

Step 3

Crumble in the tofu, add the mushrooms, and stir-fry for 2 minutes. Whisk together vegetable broth, soy sauce, lime juice, coriander, white pepper, and curry powder and pour over tofu. Use a large wooden spoon or rubber spatula to stir-fry tofu until all of the liquid has been absorbed and tofu is golden, about 8 to 10 minutes. Tofu should be moist, but not wet.

Step 4

Add the green tops of the scallions, fry for another minute, and remove from the heat.

Step 5

Slice the rolls in half and toast if desired. Spread insides with mayo and distribute the tofu mixture evenly on the sandwiches.

Step 6

Top each sandwich with cilantro, tomato, radish, and chili sauce. Eat immediately, and over a plate … these bahn mi are messy goodness.