Line a baking sheet or plate with a double layer of paper towels. Arrange tofu on paper towels in an even layer and top with another double layer of paper towels. Place a smaller baking sheet or another plate over top and set a heavy pot or weight on top; set aside for 15 minutes.
Meanwhile, combine carrots, radish, cucumber, ½ water, vinegar, 1 teaspoon lime zest, 2 tablespoons lime juice, honey, and ½ teaspoon salt in a medium bowl; let rest 15 minutes.
In a medium-small bowl, whisk together classic mayonnaise and chili garlic sauce; set aside.
For the maggi sauce, whisk together fish sauce, soy sauce, and Worcestershire in a small bowl; set aside.
Whisk together cornstarch and ½ teaspoon salt in a shallow dish. Dredge tofu in cornstarch to coat; transfer to a baking sheet or plate.
(You may need to re-dredge as they sit, you will use all of the cornstarch.)
Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until browned and crisp, 5–6 minutes per side; transfer to a paper-towel lined plate to drain.
Cut each baguette piece in half, keeping one edge intact to hold it together.
Spread mayonnaise mixture on cut sides of rolls, Stuff each roll with two tofu steaks, pickled vegetables and a few cilantro leaves. Spoon 1–2 teaspoons magi sauce over filling of each sandwich. Serve immediately.