In a mixing bowl, combine the Vegenaise and 1 Tbsp. (about half) Sriracha to taste. Stir until smooth. Season with a pinch of salt and pepper. Let chill in the refrigerator until ready to serve. If desired, warm your baguettes in the oven until desired softness or crustiness is reached. Slice baguettes in half and keep warm until ready to serve.

Throughly rinse produce and pat dry. Peel and julienne (cut into 1" long sticks) red onion. Thinly slice jalapeño (include the seeds if you like extra heat). Slice radishes into small, almost transparent rounds. You can also use a mandoline for the radishes. Mince garlic cloves. In a mixing bowl, combine onion, jalapeño, and radishes with the slaw mix, as you will be pickling these.

Remove block of tofu from the container and drain excess liquid. Place tofu on a cutting board and slice into playing card-sized filets that are about a ½" thick. In a mixing bowl, combine half the soy sauce, all of the minced garlic, and 1 Tbsp. of Sriracha. Cover tofu filets with mixture and let marinate for 5 minutes, then remove. Reserve the marinade.

In a large pan, combine rice vinegar and remaining soy sauce over high heat. Once boiling slightly (after about 3 minutes), stir in the agave nectar and remaining Sriracha. Remove from heat and allow to cool for 3 minutes. Pour liquid over prepared vegetables, ensuring complete coverage with the vinegar mixture. Season with a pinch of salt and pepper. Place in refrigerator or freezer for 15 minutes to cool.

Heat a medium pan on high with 1 Tbsp. olive oil. Place marinated tofu filets in the skillet and cook until golden brown and nearly blackened on each side, about 5-7 minutes. If filets get a little dry, pour reserved marinade over them as they cook. Once filets have reached your desired char, flip and repeat on other side. Remove from skillet and allow to cool on a plate.

On plates - or for a fun street food-style touch, atop parchment paper - assemble your sandwiches. Slather aioli on the bottom half of the baguette. Add tofu filets and cover with slightly drained pickled veggies (but keep the liquid for future pickling). Slather Sriracha aioli on top part of baguette. Close banh mi and enjoy!