Pumbanh Mi Sandwich

Ingredients

• 1 package (16 ounces) extra firm tofu, drained
• 1½ DOLE^® Limes, zested and juiced (about 2 teaspoons zest and 3 tablespoons juice)
• 2 tablespoons plus 1 teaspoon chili garlic sauce
• 2 teaspoons less-sodium soy sauce
• 1½ teaspoons honey
• Nonstick cooking spray
• 2 cups thinly sliced cucumber
• 2 cups thinly sliced DOLE^® Carrots
• 2 cups thinly sliced DOLE^® Radishes
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• ¼ cup plus 2 tablespoons nonfat plain Greek yogurt
• 6 100% whole wheat thin flatbread halves

Directions

1. Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes.
2. Whisk 1½ teaspoons lime zest, 2 tablespoons lime juice, 2 tablespoons chili garlic sauce, soy sauce and honey in a small bowl. Cut tofu crosswise into ½-inch-thick slices; place in large zip-top plastic bag and pour lime juice mixture over tofu. Seal bag, pressing out excess air; gently massage and refrigerate at least 1 or up to 24 hours.
3. Preheat oven to 500°F; line a rimmed baking pan with parchment paper and spray with cooking spray. Arrange tofu in a single layer on prepared pan; spray with cooking spray. Bake tofu 20 minutes or until golden brown, turning once.
4. Toss cucumber, carrots, radishes, rice vinegar and oil in a large bowl; let stand 10 minutes. Makes about 6 cups.
5. Stir yogurt, and remaining ½ teaspoon lime zest, 1 tablespoon lime juice and 1 teaspoon chili garlic sauce in a small bowl. Makes about ½ cup.
6. Spread inside of pita pockets with yogurt mixture; divide tofu and vegetables into pockets.