Whisk together mayo, vinegar, and a pinch of salt and pepper in medium bowl. Add cabbage and pear and toss to coat. Set aside.

Whisk together cornstarch, just half the paprika, just 1 tsp cayenne, ¼ tsp salt, and pepper in large bowl. Add tofu and toss to coat.

Heat ¼ cup vegetable oil in large nonstick skillet over medium-high heat until shimmering. Carefully add tofu and cook until deep golden brown and crispy, 2 to 4 minutes per side. Transfer fried tofu to paper towel-lined plate, using tongs, and sprinkle with salt and pepper. Remove from heat and let skillet with oil cool for 3 minutes.

Off heat, stir in just 1 tsp agave, remaining paprika, just half the chili powder, and just 1 tsp cayenne to skillet with oil. Return fried tofu to spicy oil and flip to coat. (TIP: Add more cayenne if you prefer more spice.)

Move oven rack to middle position and set broiler to high. Toast buns, cut side up, directly on oven rack until lightly browned, 1 to 2 minutes. Place bottom half of each bun on serving plate and top with pickles, Nashville hot tofu, and creamy cabbage and pear slaw. Gently close sandwiches and serve with remaining slaw and pickles. Dig in! (TIP: All broilers are different. Watch carefully to ensure your buns don’t burn.)

For 4-serving meal, double all ingredients except chili powder in step 4; use just 1 tsp chili powder. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.