1. Drain the tofu and slice it into 1/2" slices. Place on a towel and pat dry.
2. In a small bowl, whisk together olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.
3. Place the tofu in a shallow pan and pour the marinade on top. Flip to coat. Marinate for 15 minutes or more.
4. Heat a skillet pan to medium high and add a little oil to the pan. Place tofu with enough space between so they're not too crowded. Fry on each side for 5-10 minutes, or until golden brown and crisp. Remove from heat and season with salt to taste.
5. Assemble sandwiches with the baguette, mayo, tofu, avocado,, cucumber, 
6. pickled veg, cilantro sprigs and sriracha. 

1. In a large jar put the white wine vinegar, rice vinegar, sugar and salt and whisk or shake it up to combine. Place daikon, carrots and jalapenos in the jar. If the liquids don't cover the veggies, add about 2 tbsp water and more vinegar. Let chill for at least an hour or store in the fridge for up to two weeks.