Prepare Tofu

1. Combine garlic, cilantro, sugar, white pepper, coriander, soy sauce, lemongrass, and half of oil in the bowl of a food processor. 

2. Process until a paste is formed, about 1 minute, scraping down sides as necessary. 

3. Brush or rub half of mixture over tofu slabs, stacking them in a plastic container or on a plate as you go. 

Cook on the Grill

1. Charcoal - Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
   OR
   Gas - Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. 

2. Place tofu over cooler side of grill at 45-degree angle to the grill grates. Cover and cook for 5 minutes. 

3. Carefully rotate tofu 90 degrees and continue cooking until bottom side is crisp and has distinct hash marks, about 5 minutes longer. 

4. Carefully flip tofu and repeat cooking and rotating steps until crisp on both sides. 

5. Transfer tofu to a large plate to cool. 

6. Place baguettes on the cooler side of the grill (or place in oven and immediately shut off broiler if cooking indoors). 

7. Cover and cook until heated through and crisp, about 5 minutes. 

Assemble Sandwiches

1. Split baguettes, leaving them hinged on one side.

2. Spread with mayonnaise. 

3. Sprinkle bottoms and tops with liquid aminos, then spoon on a thin layer of the ginger-scallion oil if using. 

4. Layer with sliced tofu. 

5. Add pickled carrot/daikon mixture, cucumber spears, jalapeño, and cilantro and season to taste with salt.

6. Close sandwiches and split in half crosswise (or if using full-sized standard baguettes, cut each into 3 to 4 serving pieces), and serve immediately.