Cut your tofu into ½ Inch thick slices and set aside. In a bowl add the rest of the teriyaki ingredients and whisk until combined. Add your tofu to a container and pour your teriyaki sauce over the tofu, cover with a lid and gently give it a shake to cover each tofu piece. Marinate in the fridge for 30 minutes minimum or overnight.
In a separate bowl, add your rice wine vinegar, maple syrup, and salt. Whisk until combined. Add your cucumbers, carrots, purple cabbage, and jalapenos to the bowl and give it a toss until evenly mixed and veggies are coated. Marinate this in the fridge as well for 30 minutes or overnight.
Once your tofu is finished marinating, preheat your oven to 400F and line a baking tray with parchment paper. Lay your tofu pieces onto your baking tray and bake in the oven for 25 minutes, flipping halfway through.
When your tofu is almost done baking, start cutting your baguette equally into 4 sections and then cut it in half. Toast your baguettes to get them ready for assembly.
Once the tofu is finished baking, assemble your sandwich by adding your vegan mayo to the baguette, then your tofu teriyaki, and your pickled veggies on top. Close your sandwich up and enjoy!
https://thebeet.com/what-were-cooking-this-weekend-vegan-teriyaki-banh-mi-sandwich