1. Press and slice 120g firm tofu, then marinate it in a mix of 10ml soy sauce, 10ml rice vinegar, 5g maple syrup, 3g minced garlic, and black pepper to taste for at least 15 minutes. 2. Heat 5ml olive oil in a non-stick pan over medium heat and cook the tofu slices for 56 minutes, flipping halfway, until golden and slightly crisp. 3. In a bowl, combine 50g julienned carrot, 50g julienned cucumber, and 30g thinly sliced radish, toss with 5ml lime juice and a pinch of salt, and set aside to lightly pickle while tofu cooks. 4. Toast 60g whole grain baguette if desired, then spread 10g light mayonnaise on the inside of the bread and drizzle with 5g sriracha (adjust to taste). 5. Assemble the sandwich by layering tofu, pickled vegetables, 5g fresh chopped cilantro or 1g dried, and 5g thinly sliced jalapeño. 6. Season lightly with salt and pepper to taste, press gently to close, and serve immediately.