Two generous servings...
This sandwich is a very good example of the combination of flavors that Vietnamese recipes offer. It takes a little effort to make, but three of the steps can be made ahead of time.
Prepare the pickled vegetables, ranch dressing and marinated tofu ahead of time.
For pickled vegetables:
Place the daikon and carrot in a bowl. Mix vinegar, sugar, salt and warm water together, stirring until sugar has dissolved. Pour over vegetables and marinate for at least 1 hour. This mixture keeps for a week in the refrigerator.
Ranch dressing (which I use sparingly...and this is my recipe which has no MSG)
Unused ranch dressing will last up to 10 days.
For marinated tofu:
Lay the pieces of tofu in a glass, plastic or ceramic pan. Mix garlic, Braggs and Five Spice seasoning together and spoon over tofu slices on both sides. Let the tofu marinate for 1 hour and up to 1 day.
Prepare a non stick fry pan with several sprays of canola oil. Heat to medium high heat. Place the tofu in the pan and saute for several minutes. Turn the tofu over when the bottom side of tofu begins to brown, and finish browning the other side. Remove from the pan and place on prepared baguette (or keep warm in the oven).
Assembling the sandwich:
Drain pickled vegetables and squeeze excess liquid out.
Split the baguette lengthwise, leaving one side attached. Hollow the insides out making a trough for each half.
Place the slices of tofu on the bottom layer.
Spread with Hoisin sauce, then layer sweet onion, cucumber slices, tomato slices, a pinch of salt, pickled vegetables and drizzle with the ranch dressing.
If you like hot and spicy...spread 1 teaspoon of Vietnamese garlic-chile sauce on the bottom slice of bread before assembling the sandwich.