• Scrub or peel the daikon; cut into matchsticks.

In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the radish and carrots, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. 

• Pat the tofu dry with paper towels and cut it crosswise into ½-inch-thick slices.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the tofu in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and crisp, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and sprinkle generously with the five-spice powder. Add more oil between batches if needed. Wipe out the pan. While the tofu is cooking, start preparing the remaining ingredients.

• Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
• Thinly slice the sugar snap peas on the diagonal.
• Remove any coarse stems from the cilantro sprigs.
• If using the jalapeño, remove the stem and thinly slice the jalapeño crosswise. Wash your hands after handling.

Heat the same pan used for the tofu over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.

Using a slotted spoon, remove the pickled vegetables from the brine. Place the ciabatta bottoms, cut sides up, on a work surface. Slather each with half the miso-tamari dressing. Top with the tofu, pickled vegetables, snap peas, cilantro, and as much jalapeño as you like. Close with the ciabatta tops. Transfer to individual plates and serve any remaining sandwich ingredients on the side.