To pickle the carrots, combine in a small container the carrots thinly sliced, maple syrup, vinegar, salt and water. Make sure all the ingredients are perfecly combined and leave them aside.

Prepare the tofu. With a paper towel, remove any excess of water and cut the tofu into medium-size square pieces. Combine the soy sauce, mirin, and the five-spice powder in a shallow pan. Add the tofu pieces and leave marinating for 15 minutes on each side.

Combine the vegan mayonnaise and the sriracha to prepare the sauce.

Thinly slice the cucumber, mango and chilis. Rinse with clean water the cilantro and mint.

Prepare the bread by cutting it lenghtwise just on one of the sides. This will help holding the ingredients inside your sandwich while eating it.

Once the tofu is marinated, heat some oil on a skillet or griddle pan and cook the tofu on both sides until it turns a golden color. Leave to cool. Keep the leftover marinade for later.