Katsu Banh Mi: Crispy Tofu Cutlet Sandwich

Name: Katsu Banh Mi: Crispy Tofu Cutlet Sandwich
Cuisine: American
Ingredients: 1/4 cup vegan mayonnaise, vegan sour cream, or soft tofu; 2 tablespoons ketchup; 2 tablespoons vegan Worcestershire sauce; 2 teaspoons coarse sugar or 1 1/2 teaspoons granulated sugar; 1/4 cup hot water; 1 tablespoon coarse sugar or 2 1/2 teaspoons granulated sugar; 1/2 teaspoon sea salt; 1/4 cup rice vinegar; 1 medium cucumber, peeled, seeded and sliced; 1 14-ounce package firm tofu, pressed for 1 hour; 2 cups water; 3 tablespoons nutritional yeast; 1 teaspoon dried parsley; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1 cup panko breadcrumbs; 6 tablespoons aquafaba (liquid from a can of chickpeas) or non-dairy milk; 1/4 cup all-purpose flour or cornstarch; 1 teaspoon minced garlic; 1 teaspoon finely grated ginger; 4 hoagie or banh mi rolls; Slices of jalapeño; Cilantro or basil