Crispy Tofu Bánh Mì

Ingredients

• Pickled Vegetables
• 2 medium carrots, peeled and very thinly sliced into rounds
• 3 Persian cucumbers, very thinly sliced into rounds
• 1 bunch radishes, ends trimmed and very thinly sliced into rounds
• 1 cup seasoned rice wine vinegar
• ½ teaspoon kosher salt
• Crispy Tofu
• 1 pound firm tofu, drained and sliced into 8 even slices
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 large egg
• 1 tablespoon whole milk
• 1¼ cups panko bread crumbs
• ⅓ cup sesame seeds
• 2 tablespoons neutral oil (such as vegetable, coconut or peanut)
• Flaky salt (such as Maldon ), as needed for finishing
• Bánh Mì
• ½ cup mayonnaise (preferably Kewpie )
• ¼ cup sriracha, plus more as needed
• 4 mini baguettes (or 1 large baguette cut into 4 pieces), halved lengthwise
• ½ cup fresh cilantro leaves
• ½ cup fresh basil leaves
• ½ cup thinly sliced scallions
• ¼ cup thinly sliced jalapeños