Press the tofu for 20–30 minutes: wrap the block in a clean kitchen towel or several layers of paper towel, place on a cutting board and weigh it with a heavy pan or books. Pressing removes excess water so the tofu sears rather than steams; that’s how you get a deeply browned, flavorful crust.

While the tofu presses, make the quick-pickled radish: in a bowl combine 2 tbsp rice vinegar, 1 tsp granulated sugar and a pinch of flaky sea salt; stir until sugar dissolves. Add the thinly sliced 100 g radish, stir to coat, and let sit at room temperature for 15–20 minutes. The brief acid bath softens raw sharpness while keeping radish crunch and vibrant color.

Slice the pressed tofu into 1 cm slabs (about 8–10 pieces). Pat the slices dry again briefly; excess surface moisture prevents good browning. Lay them in a shallow dish and combine the marinade: 2 tbsp soy sauce, 2 tsp fresh orange zest, 1 tsp chili-infused oil and half the sliced scallions (reserve the other half for finishing). Pour the marinade over the tofu and turn to coat. Let rest 5–10 minutes while the pan heats so flavors penetrate.

Toast the sesame seeds: in a small dry skillet over medium heat, toast 2 tsp toasted sesame seeds for 30–45 seconds, shaking constantly, until fragrant and lightly golden. Toasting blooms sesame’s nutty oils and intensifies flavor for the finishing drizzle.

Heat a heavy skillet (cast-iron or stainless) over medium-high heat until very hot — a properly heated pan is essential to get a caramelized sear without sticking. Add 2 tbsp olive oil and swirl to coat. Test by flicking a drop of water; it should sizzle and dance.

Sear the tofu in a single layer, working in two small batches if needed so pieces aren’t crowded. Cook undisturbed 3–4 minutes per side until a deep golden-brown crust forms; flip gently with a spatula. Don’t move the tofu too soon — it will release once the crust has formed. When the second side is nearly done, spoon any remaining marinade over the tofu to glaze (the sugars in the marinade will caramelize and build flavor). Total cook time about 8–10 minutes.

While tofu finishes, gently toast the sourdough slices in a dry skillet or toaster until golden and slightly crisp — this gives structure so the bread holds up to the tofu and pickles without getting soggy. If you like, rub one surface lightly with a cut garlic clove for an aromatic hint.

Assemble: lay hot sourdough on your work surface, divide tofu slices between the two slices of bread. Top with quick-pickled radish (drain excess liquid), scatter remaining scallions, sprinkle toasted sesame seeds, a pinch of flaky sea salt and freshly ground black pepper, then drizzle 2 tsp chili-infused oil evenly over both servings. Finish with 2 tbsp chopped cilantro/parsley. The contrast of hot tofu and toasted bread with cool, acidic pickles is the heart of the dish.

Serve immediately: the tofu is best right off the pan when the crust is at its crispiest. If you prefer, cut into open-faced sandwiches or close into a stacked sandwich. Serve any extra pickling liquid on the side for added brightness.