For the tofu: In a deep bowl, combine the soy sauce, chili oil and sugar to create a marinade. Place the tofu in the marinade and let sit for 30 minutes.
For the slaw: Julienne the carrot, cabbage and red onion and set aside.
In a small bowl, combine the soy sauce, orange juice, cilantro, garlic, ginger and chili oil. Pour the dressing over the cabbage mixture.
Place the tofu on the grill until grill marks appear on both sides. Slice.
Layer the avocado and tofu slices on the bread and top with the slaw.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy Michael Digby, 2012