Press the liquid out of the tofu by placing it on a plate
lined with paper towels. Place more paper towels on top and then place a skillet on top weighed down with a few cans.
While the tofu is draining, make the marinade by whisking the soy sauce, sesame oil, sugar, garlic and vegetable oil together in a shallow dish. Once the tofu has drained
a lot of liquid, cut it into 8 slices. Marinate the tofu slices in the marinade.
To make the pickled vegetables, stir the rice vinegar, sugar, water and salt together in a bowl. Add the carrots and cucumber and let them soak for 10 minutes.
To make the sauce, stir the yogurt, soy sauce, sweet chili sauce, rice vinegar and sesame oil together in a bowl.
To cook the tofu, heat a large cast iron or other nonstick skillet over medium high heat. Cook the tofu 3-4 minutes on each side until browned. Remove from skillet.
To assemble the sandwiches, take 4 slices of toast and top each with 2 pieces of tofu. Top the tofu with some pickled carrots and cucumber, sliced jalapeños, cilantro leaves, and sesame seeds, if desired. Spread some sauce on the other 4 pieces of bread and close the sandwiches. Serve.