Tofu Banh Mi

This vegetarian bath uses pickled tofu; it absorbs the savory flavor of soy sauce and is stir-fried with fresh ginger, adding zest to a popular Vietnamese sandwich. Serve with sriracha (hot chili sauce) if you prefer more heat.
Slice the tofu crosswise into 8 1/2-inch thick slices. Spread the tofu on several layers of paper towels. Cover the top with a few more layers of paper towels; top with a cast-iron skillet or other heavy skillet. Let stand for 30 minutes. Remove the tofu from the paper towels.Combine soy sauce and ginger in a 13-inch x 9-inch baking dish. Place the tofu slices in a single layer on top of the soy mixture. Cover and refrigerate for 8 hours or overnight, turning once.Combine the vinegar, sugar, and salt in a medium bowl, stirring until the sugar and salt are dissolved. Add the carrots and the next 4 ingredients (via cucumber); mix well. Let stand for 30 minutes, stirring occasionally. Rub carrot mixture through a sieve; strain thoroughly.Heat the oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade; drain marinade. Dry the tofu slices with paper towels. Place the tofu slices in the skillet; saute for 4 minutes on each side or until crisp and golden.Preheat the broiler.Cut the bread lengthwise in half. Open the halves and place the bread cut side up on a baking sheet. Bake for 2 minutes or until lightly browned. Arrange the tofu slices on the bottom half of the bread; top with the carrot mixture, cilantro, and jalapeno slices. Top with half the bread. Cut the loaf crosswise into 6 equal pieces.Wine Note: The grassy quality of Monkey Bay Sauvignon Blanc 2007 ($11) echoes the jalapeno peppers and spring onions in our Banmi tofu, and the wine's citric sourness helps it resist vegetables marinated in rice vinegar. —Jeffrey Lindenmuth