Pat dry, and slice pumfu (or tofu) into about 1/2 in slabs.
Pan fry for about 4 min on each side, with a little olive oil, soy sauce about about 1 tsp garlic powder.
Find your perfect baguette.
Make sriracha mayo (by adding about 2 tbsp sriracha to 1/2 cup favorite veganaise + 1 tbsp maple syrup or make your own:
1/2 cup cashews
3/4 cup water
2 tbsp lemon juice
2 tbsp sriracha
1 tbsp maple syrup
Pinch of sea salt
Blend all ingredients until smooth.
Make your own quick pickles by shredding carrot, cucumber, daikon, and adding a few sliced jalapeños to a liquid bath of 1/3 cup apple cider vinegar, 1/2 cup water, 1 clove smashed garlic, and 2 tbsp coconut sugar. Fully submerge the veggies and let this sit for at least 30 minutes- or overnight is good too! Can be eaten for days…
Smear the mayo on toasted baguette, layer with seared pumfu, pickled veggies and a hearty mix of chopped herbs like cilantro, basil and mint