Tofu Bánh mì w/ sriracha cashew mayo + quick pickled radish and carrot

Ingredients

• 270 g block of firm tofu, excess water pressed out and cut into 8 slices
• 1/3 cup soya sauce
• 2 tbsp rice vinegar
• 1 1/2 tbsp maple syrup
• 1 tbsp molasses, optional
• 1 tbsp liquid smoke
• 2 tsp sriracha sauce
• Black pepper, to taste
• 1 1/4 cup carrot, julienned
• 3/4 cup radish, sliced
• 1/3 cup rice vinegar
• 1/3 cup warm water
• 2 tbsp maple syrup
• 1 garlic clove, finely sliced
• 8 pepper corns
• 1/2 tsp salt
• 1 cup cashews, soaked over night or for 30 min in hot water
• 1 garlic clove, roughly chopped
• 1medium sized lemon, juice only
• 1 tbsp sriracha sauce
• 1 tbsp apple cider vinegar
• 1/2 tsp ground mustard, optional but ideal
• 1/4 tsp sea salt
• 1/4 cup water, or more to reach prefered consistency
• 2 baguettes, gluten free if required
• 1/3 cucumber, mandolined into ribbons or sliced
• 2 spring onions, sliced
• A handful of fresh coriander
• 4 handfuls of your favourite lettuce or green leaves