1. Press 120g tofu between paper towels to remove excess moisture, then cut into 1/4-inch slices. 2. In a small bowl, whisk together 10ml soy sauce, 5ml rice vinegar, 5g maple syrup, and 3g minced garlic. 3. Marinate the tofu in this mixture for at least 15 minutes. 4. In another small bowl, mix 50g julienned carrot, 50g julienned cucumber, and 30g thinly sliced radish with 5ml rice vinegar and a pinch of salt. Let sit for 10 minutes. 5. In a third small bowl, mix 10g light mayonnaise with 5g sriracha and 5ml lime juice to make the sauce. 6. Heat 5ml olive oil in a non-stick skillet over medium-high heat. 7. Remove tofu from marinade and cook for 3-4 minutes per side, until golden and slightly crispy. 8. Slice 60g whole grain baguette lengthwise and lightly toast. 9. Spread the sriracha mayo on both sides of the baguette. 10. Layer the cooked tofu, pickled vegetables, 5g cilantro, and 5g jalapeño on the baguette. 11. Close the sandwich and cut in half to serve.