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1
Prepare a grill for medium-high heat.
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2
Put the tofu between 2 plates, and weight the top plate down with about 4 pounds (3 large cans or a large, heavy skillet) for about 20 minutes to remove excess moisture.
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3
Meanwhile, whisk together 1/2 cup of the vinegar, 1/2 cup water, the sugar and 1/2 teaspoon salt in a medium bowl until the sugar and salt dissolve.
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4
Add the carrots and cucumbers, toss to coat and chill until ready to serve.
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5
Whisk together the mayonnaise and Sriracha in a small bowl; set aside.
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6
Pat the tofu dry, and cut it into 8 1/2-inch-thick slices.
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7
Grate the garlic into a large bowl, and stir in the hoisin, the remaining 3 tablespoons vinegar and the oil.
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8
Add the mushroom caps, and stir to coat.
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9
Lightly oil the grill grates.
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10
Shaking off any excess marinade, put the mushroom caps on the grill.
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11
Grill them for about 1 minute, rotating them once to char more of the cap, then flip and cook until almost tender, 30 seconds to 1 minute more.
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12
Transfer the mushrooms to a platter, and sprinkle lightly with salt and pepper.
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13
Toss the tofu in the marinade, then grill, marinade-side down, for 2 minutes.
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14
Flip, and grill the second side for 2 more minutes.
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15
Transfer the tofu to the platter.
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16
Open the rolls, and grill, cut-side down, until just toasty, about 2 minutes.
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17
Smear each half of a roll with 1 heaping tablespoon of the mayonnaise mixture.
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18
Put 2 pieces of tofu on each roll, then shingle the mushrooms, overlapping slightly, on top.
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19
Top with some of the carrot-cucumber salad, drained, and a shower of cilantro leaves.
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20
Close the rolls, pressing gently.
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21
Halve them on the diagonal, and serve.
