In a large bowl, combine shredded cabbage, carrots, jalapeno, ginger, salt, and sugar. Squeeze lime juice over and toss. Refrigerate for at least 10 minutes.

In a small bowl, whisk together soy sauce, mirin, sake, and sugar until dissolved.

Cut tofu into 3 to 4 slabs, score for better sauce adherence, and lightly coat in soy sauce.

Mix cornstarch, garlic powder, and thyme in a shallow dish. Dredge each tofu slab in the mixture.

Heat oil in a skillet over medium heat. Sear the tofu slabs for 5 minutes on each side until golden brown.

Pour the prepared teriyaki sauce over the tofu and cook for an additional 2-3 minutes until thick.

Spread mayo mixed with sriracha on bread, add avocado, top with teriyaki tofu, and slaw. Finish with another slice of bread.