Tofu banh mi

This sandwich is so tasty that I've eaten for the past three nights in a row, and I really dislike leftovers most of the time so that is saying something. It is so flavorful and it has lots of different textures, plus it is packed with veggies. I know most people don't have daikon in their fridge but it really makes this sandwich, so if you can find it then you should definitely use it.

Ingredients:

For the tofu:
1/2 block of tofu
2 tablespoons soy sauce
1 tablespoon honey
1 dash red pepper flakes
1/2 teaspoon sesame oil

For the pickled veggies:
1 daikon radish, shredded on a box grater
2-3 large carrots, shredded on a box grater
1/2 a jalapeno, sliced very thin
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup rice vinegar
1/2 teaspoon sesame oil

For the sriracha mayo:
2 tablespoons mayonnaise
sriracha (to taste)

For the rest of the sandwich:
1 sub bun or large piece of baguette per person, lightly toasted
3 inches of a seedless cucumber, sliced thin or in matchsticks
1 large handful cilantro, torn in smaller pieces

Directions:

Slice your tofu into thin strips, I got about 6 slices out of half a block of tofu. Drain and press these slices for about a half hour between two paper towels. Place something heavy on top of the paper towel to press more water out. While this is pressing, combine soy sauce, honey, red pepper flakes, and sesame oil together in a small bowl and set aside. In another mixing bowl, combine all ingredients for pickled veggies together and mix well. Set aside. In a small container, mix together mayo and sriracha until it is the desired spiciness. When the tofu is dry-ish heat a cast iron skillet over medium heat and wait for it to get pretty hot. Place slices of tofu on hot cast iron (you should hear a sizzle) and don't move them around. Let them cook for about 5 minutes, then try to flip. If your pan was hot enough you should see a crisp, brown coating on the tofu. Cook for another 5 minutes. Turn off heat and let the pan cool down significantly. After the pan has been off the heat for a few minutes add the soy sauce/honey mixture to the tofu, stir to coat and allow it to thicken from the pan's residual heat. Remove from pan quickly. To assemble: Take a bun and top with sriracha mayo, add tofu to the base of the bun, top with pickled veggies, then cucumber, then cilantro.