In a large mixing bowl, combine shredded cabbage, ribboned carrots, lime zest, salt, and sugar. Toss well and drizzle with lime juice. Refrigerate for about 10 minutes.

In a small bowl, whisk together soy sauce, mirin, sake, and sugar. Set aside.

Slice tofu into ½ inch slabs and press out excess moisture. Coat tofu slabs with a mixture of cornstarch, garlic powder, and dried thyme.

Heat a non-stick skillet, add oil, and cook tofu slabs for about 5 minutes on each side until golden brown.

Add chopped scallions to the skillet and pour in teriyaki sauce. Cook for an additional 2-3 minutes.

Spread mayo and sriracha on your bread, layer sliced avocado and saucy tofu, and top with the ginger cabbage slaw. Close the sandwich and enjoy!