• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into 1/4-inch-thick rounds; toss on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. (For 4, divide potatoes between 2 sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack until browned and crispy, 20-25 minutes.

• Zest and quarter lime. Trim and halve cucumber lengthwise; thinly slice into half-moons. Trim and halve radishes; thinly slice into half-moons. Finely chop cilantro. Mince jalapeño, removing ribs and seeds for less heat.

• In a medium bowl (use a large bowl for 4 servings), whisk together vinegar, 1/2 tsp sugar (1 tsp for 4), and a big squeeze of lime juice until sugar has mostly dissolved. • Stir in carrots, cucumber, radishes, cilantro, half the lime zest (all for 4), a drizzle of oil, and as much jalapeño as you like. Season with salt and pepper. • Set aside to pickle, tossing occasionally, until ready to serve.

• Halve and toast baguettes. • In a small bowl, combine hoisin and stock concentrate. • In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice. Season with salt and pepper.

• Pat tofu dry with paper towels; thinly slice crosswise. Season with salt and pepper. • 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 on bottom, 3-4 minutes. TIP: Cook in batches if necessary. • Flip tofu; cook until browned, 3-4 minutes more. • Remove pan from heat. Pour hoisin mixture over tofu; turn to coat.

• Spread cut sides of baguettes with a layer of chili mayo (save some for dipping); fill with as much tofu as you like and pickled veggies (draining first). Halve sandwiches crosswise. • Divide sandwiches and potatoes between plates. Serve with any remaining tofu, pickled veggies, and chili mayo on the side.