Tofu Bánh Mì

Remove the honey from the refrigerator to bring to room temperature. 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, combine the garlic paste, honey (kneading the packet before opening), ponzu sauce, and black bean-chile sauce; whisk to thoroughly combine.

Meanwhile, wash and dry the fresh produce. Line two sheet pans with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. 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 10 minutes. Leaving the oven on, remove from the oven.

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). Roast 24 to 26 minutes, or until slightly crispy. Remove from oven. Carefully transfer to the bowl of glaze; toss to coat.

Meanwhile, thinly slice the cucumber 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 the vinegar, sugar, and 1/3 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, transfer to the bowl of prepared cucumber 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 brussels sprouts. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned and the brussels sprouts are 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, dressed tofu, and as much of the pickled vegetables as you’d like (discarding any liquid). Serve the bánh mì with the roasted brussels sprouts on the side. Enjoy!