Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, whisk together the garlic paste, honey, ponzu sauce, and black bean-chile sauce.

Wash and dry the fresh produce. Line two sheet pans with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer to one sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 11 minutes. Remove from the oven.

Meanwhile, using your hands, break the pressed tofu into bite-sized pieces. Transfer to the remaining sheet pan; drizzle with olive oil and season with the togarashi. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.

Meanwhile, thinly slice the cucumbers into rounds. Peel the carrots; grate on the large side of a box grater. Halve the baguettes. In a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

In a medium heatproof bowl, combine the cucumber rounds and grated carrots. In a small pot, combine half the vinegar (you will have extra), sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of prepared cucumbers and carrots. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, place the halved baguettes, cut side up, on the other side of the sheet pan of partially roasted broccoli. Drizzle with olive oil and season with salt and pepper. Return to the oven and roast 5 to 7 minutes, or until the baguettes are toasted and the broccoli is tender when pierced with a fork. Remove from the oven. Transfer the toasted baguettes to a work surface. Assemble the bánh mì using the toasted baguettes, sambal mayo, glazed tofu, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve the bánh mì with the roasted broccoli on the side. Enjoy!