Tofu enriches this riff on Vietnamese street food banh mi with plenty of plant-based protein, while a wasabi spread gives the dinner-worthy sandwich some nose-clearing kick.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 block extra-firm tofu</li>
                                            <li>2 tbsp  canola oil</li>
                                            <li>2 tbsp  soy sauce</li>
                                            <li>1/4 cup  rice vinegar</li>
                                            <li>2 tsp  sesame oil</li>
                                            <li>1 garlic clove, chopped</li>
                                            <li>1 tbsp  finely chopped ginger</li>
                                            <li>1 cup  shredded red cabbage</li>
                                            <li>1 medium carrot, shredded</li>
                                            <li>1/3 cup  sliced radish</li>
                                            <li>1/2 cup  English cucumber, sliced into thin matchsticks</li>
                                            <li> Juice of 1⁄2 lime</li>
                                            <li>1 tsp  sugar</li>
                                            <li>1/2 tsp  salt </li>
                                            <li>1/3 cup  cream cheese, room temperature</li>
                                            <li>2 tsp  lime zest</li>
                                            <li>1/2 tsp  wasabi paste</li>
                                            <li>2 small baguettes or sub rolls, halved lengthwise</li>
                                            <li>1/4 cup  cilantro</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Line a cutting board with a couple of paper towels. Top with tofu and more paper towels. Press gently to extract excess liquid. Slice tofu along its width into 2 slabs, then cut each in half.</li>
                                    <li>Whisk together 1 tbsp canola oil, soy sauce, 2 tbsp rice vinegar, sesame oil, garlic, and ginger in a large container. Place tofu flat in container in a single layer. Cover and refrigerate for at least 2 hours to overnight. Flip once.</li>
                                    <li>Place cabbage, carrot, radish, and cucumber in a bowl. Whisk together lime juice, 2 tbsp rice vinegar, sugar, and salt, then add to vegetables, stir, and let sit at least 30 minutes. </li>
                                    <li>Heat 1 tbsp canola oil in a skillet over medium-high heat. Remove tofu from marinade and let excess drip off. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden on other side. </li>
                                    <li>Stir together cream cheese, lime zest, and wasabi paste. </li>
                                    <li>To assemble each sandwich, spread cream cheese mixture on bottom half of baguette. Top with 2 pieces of tofu, vegetables, and cilantro. Spread more cream cheese on bread top and place on sandwich.</li>

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