In a clean jar, combine the daikon radish, carrots, cucumbers, and jalapeños. Pour in the rice vinegar, water, cane sugar, and sea salt, ensuring the vegetables are fully submerged. Seal the jar and refrigerate for at least 1 hour.

Begin by draining and pressing the extra-firm tofu to eliminate excess moisture. Cut the tofu into ½-inch thick slices and gently pat it dry with a paper towel.

In a bowl, whisk together the extra-virgin olive oil, tamari, lime juice, lime zest, minced garlic, freshly grated ginger, and black pepper.

Place the sliced tofu in a shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes.

Heat a non-stick skillet over medium-high heat and drizzle in a bit of oil. Once the oil shimmers, add the marinated tofu slices and cook for about 3-4 minutes on each side.

Slice the baguette in half and spread a generous layer of spicy mayo on both sides. Layer the seared tofu, pickled vegetables, and fresh cilantro on the baguette.