How to Make It
In a resealable plastic bag, combine the vinegar, sugar and salt, shaking to dissolve the sugar. Add the cabbage. Seal the bag, pressing out the air. Let stand for 4 hours or refrigerate overnight.
In a resealable plastic bag, combine the Sriracha with the rice vinegar, fish sauce and sugar, shaking to dissolve the sugar. Add the carrots and seal the bag, pressing out the air. Let stand at room temperature for 4 hours or refrigerate overnight.
Preheat a grill pan. Brush the block of tofu with the vegetable oil and grill over high heat, turning once, until lightly charred, about 5 minutes. In a shallow dish, combine the soy sauce with the lemon juice and orange juice. Add the tofu and let stand at room temperature for 1 hour or cover and refrigerate overnight.
In a large bowl, whisk the mayonnaise with the rice vinegar and sugar. Season with salt and pepper. Add the mesclun to the dressing and toss until coated. Transfer the greens to plates. Drain the pickled cabbage and carrot kimchi and arrange them next to the greens. Remove the tofu from the marinade and slice it 1/2 inch thick. Arrange the tofu slices over the greens and serve right away.