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.