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Mix cornstarch, paprika, sesame seeds and salt on a plate.
Cut tofu into ¼-inch slabs and coat all sides well in the cornstarch mixture.
Heat oil in a pan over medium heat. Pan-fry tofu for about 3 minutes per side, or until golden brown and crispy.
Mix vegan mayo or ranch with Harissa paste, adjusting to your preferred spice level.
Combine cabbage, carrot, red onion, pepperoncini, scallions, lime juice, salt and pepper to make the slaw.
Spread Harissa sauce onto toasted ciabatta, layer with crispy tofu and slaw, and enjoy!