For the quick pickles:

1. Pack vegetables into a pint-sized jar. In a small saucepan, bring water, vinegar, salt and sugar to a boil, stirring until dissolved.
2. Pour liquid over vegetables, leaving 1/2 inch space at the top. Gently tap the jar to remove any air bubbles. Securely screw lid onto jar.
3. Let jar cool to room temperature and then store in refrigerator, letting them pickle for at least 48 hours before using.

For the tofu marinade:

1. In a medium bowl, whisk together fish sauce, rice vinegar, lime juice, sugar and garlic until combined.

For the spicy mayo:

1. In a small bowl, whisk mayonnaise, sriracha, lime juice and fish sauce until smooth and creamy.

For the bowl:

1. Cut tofu into eight even rectangle slices. Add to marinade and let sit in refrigerator for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place marinaded tofu onto baking sheet and bake for 30 minutes, flipping over halfway through.
2. Meanwhile, cook quinoa according to package directions.
3. In a non-stick pan add 1 tablespoon olive oil over medium heat. Add baked tofu slices in two batches (to avoid crowding the pan) and let cook for 3-5 minutes on each side, or until golden-brown.
4. Divide quinoa evenly between bowls. Top with tofu, pickled vegetables, cilantro, peanuts and cucumber. Finish off with a squeeze of lime juice, a splash of soy sauce and drizzle spicy mayo over top.