• Wash and dry produce. • Trim and halve radishes; thinly slice into half-moons. Halve limes. Trim and thinly slice cucumber into rounds. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then slice each half widthwise (you’ll have four thin planks; eight planks for 4 servings). Season with salt and pepper.

• In a medium bowl, combine radishes, half the carrots, 1 tsp sugar, juice from two limes, and a pinch of salt and pepper (all the carrots, 2 tsp sugar, and juice from four limes for 4 servings). (Taste and add another pinch of sugar if you like things on the sweeter side.) Set aside until ready to serve, stirring occasionally. • In a small bowl, combine chili sauce, sour cream, half the curry paste, 2 TBSP water, 1 tsp sugar, and juice from half a lime (all the curry paste, 4 TBSP water, 2 tsp sugar, and juice from one lime for 4).

• Heat a large drizzle of oil in a large pan over medium- high heat. Add tofu in a single layer and cook, undisturbed, until browned, 3-4 minutes per side. TIP: Work in batches if necessary. • Remove pan from heat. Add chili curry sauce; turn tofu to evenly coat.

• Halve and toast baguettes; spread cut sides with spicy mayo. • Evenly fill baguettes with curry tofu. Top with as many pickled veggies (draining first), cucumber slices, and cilantro sprigs as you like. Close to form sandwiches; halve crosswise. • Divide sandwiches and potato chips between plates. Serve with any remaining pickled veggies on the side.