Whisk vinegar, sugar, ½ tsp salt, and ⅓ cup water in small bowl. Transfer 3 tbsp of pickling liquid to medium bowl, set aside. Add radishes and cucumber to remaining pickling liquid. Cover and refrigerate.

Combine tofu, lime zest, and just a large pinch cilantro, to reserved pickling liquid. Turn tofu in liquid to coat; set aside.

Heat 2 tsp vegetable oil in medium non-stick skillet over medium-high heat. Cook tofu, searing until golden brown, 3 to 4 minutes, per side.

Drain pickles. Spread mayo on top and bottom halves of toasted ciabatta. Place bottom half on each plate. Divide tofu, pickled veggies, as much jalapeño as you'd like, and remaining cilantro. Top with remaining bun and serve with lime wedge. Enjoy! (TIP: Always wash your hands and cutting board thoroughly after working with spicy peppers, and consider wearing rubber gloves when working with them to avoid skin irritation.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.