Combine daikon radish, carrots, cucumber, and jalapeño in a jar. Mix rice vinegar, water, cane sugar, and sea salt in a bowl, then pour over veggies. Seal and chill for at least 1 hour.

Drain and pat dry tofu. Slice into ½-inch pieces.

Whisk together olive oil, tamari, lime juice, lime zest, garlic, ginger, and black pepper. Pour over tofu and marinate for 15-30 minutes.

Heat skillet over medium-high heat and add olive oil. Cook marinated tofu for 3-4 minutes on each side until golden brown.

Spread spicy mayo on baguette halves. Add tofu slices, pickled veggies, and fresh cilantro. Press together and enjoy.