Remove tofu blocks from packaging and wrap in clean tea towels. Place a heavy object on top of them, like a cast iron skillet or large book, and allow water to press out of tofu for 20 minutes.

While tofu presses, prepare the quick pickled vegetables. Mix the water, rice vinegar, cane sugar, minced garlic and kosher salt in a 16 ounce jar with lid. Then add the julienned carrot, daikon, and thinly sliced jalapeno and submerge completely in liquid. Add the lid and place in fridge to pickle for at least 8 hours.

Next, prepare the tofu marinade. In a large shallow dish, whisk together the sesame oil, soy sauce, hoisin sauce, and minced garlic.

After tofu has pressed for at least 20 minutes, slice each block into 4 even slices longways. You should have 8 total.

Place the tofu slices in the marinade and marinate in refrigerator overnight for up to 24 hours. I like to flip the tofu in the marinade in the morning to ensure each side marinades evenly.

Prepare the spicy mayo by simply mixing the mayonnaise, lime juice and sriracha together in a small bowl. Set aside.

Heat a large skillet over medium heat with 2 tablespoons of sesame oil.

Pan fry the tofu for a few minutes on each side until nice and crispy. Be careful of hot oil splatter. You will likely need to do this in two batches. I also like to brush the tofu with any excess marinade to maximize flavor.

Spread vegan spicy mayo on both sides of baguette, then add tofu, pickled vegetables, cilantro, and sliced cucumber.

Enjoy immediately.