Tofu Soak: Whisk together almond milk, tapioca flour and Sriracha in a small mixing bowl. Cut tofu into small rectangles or whatever shape you prefer. Approximately 16 slices. Put slices into mixing bowl and let soak for 5-10min.
Prepare breading by combining panko breadcrumbs, Korean chili powder and salt into a shallow bowl or plate.
Seaweed Slaw : Mix together all ingredients in a large mixing bowl and let marinate for 5minutes or until tofu is done.
Heat a skillet with 2 tbs of Olive Oil.
Take individual slices of tofu out of soak and drop into bowl/plate of breadcrumbs. With dry hand flip tofu until coated and then place in skillet. Repeat for all slices.
Cook for 3-5minutes or until desired level of crisp is achieved. Flip all tofu and cook for 3minutes. Remove onto plate.
Combine ingredients for Sriracha Mayo. (vegan mayo and sriracha)
Assembly: Lather mayo onto crispy side of sub roll and place 3-4 slices of tofu onto mayo. Top tofu with a small portion of seaweed slaw.