Sweet Heat Curry Tofu Bánh Mì

• 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.