Combine the daikon, carrots, cucumber, and jalapeño in a medium jar. Pour in the rice vinegar and water with a generous pinch of cane sugar and sea salt. Add extra vinegar or water if needed to fully submerge the vegetables. Refrigerate for at least one hour or keep chilled for up to a week. Drain the tofu, slice into ½-inch pieces, and gently pat dry with a towel. In a small mixing bowl, whisk together the olive oil, tamari, lime juice, lime zest, minced garlic, ginger, and black pepper. Lay the tofu in a shallow dish and cover with the marinade, turning pieces to coat thoroughly. Add more tamari if needed and allow to marinate for a minimum of 15 minutes. Warm a nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil. Sear the tofu in batches if necessary, ensuring the slices are spaced out to develop a golden crust. Cook each side for several minutes until richly browned and caramelized at the edges. Remove from the skillet and season if desired. To build the sandwiches, spread spicy mayo onto the baguette halves, layer with tofu, a generous helping of pickled vegetables, and fresh cilantro. Serve immediately.