Press the tofu to remove excess water (remove from package, put on paper towel or tea towel, and place heavy object on). Leave pressed for about 15 minutes.

Meanwhile prepare pickled vegetables. Shred cabbage finely, and either grate (with cheese grater) or spiralize carrots.

Mix rice vinegar, sugar, salt and water in a bowl or jar. (Mason jar would work perfectly) until sugar is basically dissolved. Place carrots and cabbage inside mixture and stir. Set aside for at least 30 minutes. The longer you leave in the mixture the more pickled they become!

Cut the tofu in 1/2 inch pieces horizontally. Coat the pieces in corn flour.

Heat a pan on medium high heat. Pour oil to coat the bottom of the pan. When the oil is heated, place the tofu inside the pan. Cook until golden brown on both sides. This should take about 10 minutes. Remove when golden brown, and set aside on paper towel.

Mix the mayo and sriracha. Put salt and pepper to taste. Adjust based on preference with heat. Set aside.

Mix the marinade ingredients in a bowl and set aside.

Cut baguette in half and lengthwise. Scoop out a large portion of the bread to enable a “hollowed out” baguette.

Spread an even amount of the mayo mixture on top of baguette. Place large portion of pickled veggies on bottom half. Place tofu on top of pickled veggies, and sprinkle with the marinade to cover the tofu. Add jalapeños, green onions and coriander to taste!