Dry the tofu block by wrapping it in a clean kitchen cloth or paper towels. Add a weight on top to allow more moisture to be squeezed out. Allow the tofu to sit like this for at least 10 min. The more moisture you get out, the easier it is to get the texture you want later.
Slice the tofu into rectangles and coat them with the corn starch. Add oil (I love avocado oil but any vegetable oil works). Pan fry them on both sides until they start to crisp and turn a golden brown.
Combine all ingredients for the tofu sauce and add to the pan once the tofu has been fried. Coat the tofu with sauce evenly. Once the sauce thickens and tofu has soaked up most of the liquid, remove tofu from heat.
Slice the bread in half and toast until slightly crispy.
Make mayo sriracha spread by mixing the two ingredients together and spreading on bread.
Layer the bread with tofu slices, sliced cucumbers, carrot daikon pickle, cilantro, and jalapenos (if you like a bit of heat). Add on the other half of the bread, slice in half, and enjoy!
For the carrot daikon pickle, I used this recipe.