Preheat oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat.
To make the sriracha mayo, add the vegan mayo, maple syrup, sriracha, salt, and garlic powder to a small bowl. Stir with a spoon. Taste and adjust seasonings if needed.
Use a large cheese grater to shred the tofu (make sure it is pressed if you don't use a pre-pressed super firm tofu). Place shredded tofu onto the lined baking sheet. Add the oil, lemongrass, mushroom seasoning, salt, and soy sauce. Stir with a spatula until well combined. Bake in the oven for 30-35 minutes until golden brown and crispy, stirring halfway in between. Once tofu is done, sprinkle toasted rice powder over the tofu and stir until tofu is evenly coated in it.
Slice your baguette lengthwise in half. You can hollow out the inside a little bit if you want. Spread a generous amount of the sriracha mayo on both sides of the bread. Place a generous amount of tofu on top of the sriracha mayo, then add the pickled daikon and carrots, cilantro, and jalapeño. Enjoy!