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1
Preheat the oven to 350F.
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2
Lightly grease a baking sheet with olive oil.
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3
Arrange the tofu slices on the baking sheet and season with salt.
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4
To make the marinade, in a blender combine the anchovies, garlic, honey, mirin, miso, and mustard.
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5
Add a dash of salt and blend for 30 seconds.
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6
With the machine running, slowly pour in the olive oil and blend until smooth.
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7
Rub 1/2 teaspoon of the marinade into the top of each tofu slice and bake for 20 minutes.
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8
Flip the slices, rub the second side with marinade, and bake for 20 minutes more.
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9
Remove from the oven and let cool.
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10
To make the pickles, put the cucumber slices in a small bowl.
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11
Whisk together the vinegar, honey, star anise, and salt in a small saucepan and bring to a boil.
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12
Pour the vinegar mixture over the cucumbers.
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13
Let cool.
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14
To assemble the sandwiches, cut the baguette into 4 pieces.
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15
Slice open each piece and generously spread both sides with the marinade.
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16
Put 2 to 3 slices of tofu in each sandwich and add a few pinches of cilantro and mint leaves.
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17
Season with salt and pepper.
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18
Tuck in a few pickles and jalapeno slices and serve.
