Fresh veggie sandwiches feel like a treat when you fry tofu until golden, add a swipe of garlicky mayo, and pack in lots of pickles and crunch.
Allergen Note: Contains eggs, wheat, soy.
Preheat the oven to 425°F. Drain the tofu, wrap it in paper towels, and press it with a heavy bowl to squeeze out the water, 4 to 5 minutes. Slice the tofu into rectangles about ¼-inch thick, about 3 to 4 per person. Slice the cucumber into long spears, about ½-inch thick. Thinly slice the jalapeño into rings, if using. Separate the cilantro sprigs. Set out the pickles, mayo, and ginger-scallion sauce.
In a nonstick frying pan over medium-high heat, warm ¼ cup vegetable oil. When the oil shimmers, working in batches if necessary, add the tofu and fry until golden, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels. Repeat to fry all of the tofu.
Meanwhile, cut the baguettes in half, and split the halves lengthwise. Remove the stuffing from the top half of the baguettes and discard. Slide the baguettes into the oven to warm, 5 minutes or according to package instructions.
To build the banh mi, place the rolls on plates, spread with a layer of the garlic mayo, and fill with a few pieces of the fried tofu. Drizzle with the scallion-ginger sauce and top with the cucumber spears, cilantro sprigs, jalapeño rings, if using, and pickles. Press the sandwiches together again and serve warm.