Chop the Onion (1). Julienne the Carrot (1/2). Prepare the chopped Garlic (2 clove) and set aside. Take Green Cabbage (1/4 head) and slice it into thin strips. Combine cabbage, onion and carrot in a large bowl.
In a separate bowl, combine Mayonnaise (1/2 cup), Granulated Sugar (1 tablespoon), Milk (3 tablespoon) and Distilled White Vinegar (1 tablespoon).
Combine the dressing with the chopped vegetables, Salt (1/4 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon) to make the coleslaw and mix well. Set aside in the fridge.
Add the All-Purpose Flour (1/2 cup) in a bowl, followed by the Paprika (1 teaspoon), crushed Garlic (1/2 teaspoon), Salt and Pepper (to taste). Mix until everything is well combined.
Add the Egg (1) to another bowl and beat it.
Place the plain Breadcrumbs (1 tablespoon) in a third bowl.
Cut the Extra Firm Tofu (350 gram) into 3 by 3 by 1/2-inch thick slices.
Dredge the pieces of tofu in the flour first, then the beaten egg, and finally the bread crumbs.
Set aside on a plate and repeat the process for the remaining pieces of tofu.
Add about 2 inches of Canola Oil (as needed) to a pan and heat it to 350 degrees F (180 degrees C). Turn the heat to medium low.
Place the tofu in and fry it, in batches, for about 1 1/2 minutes on each side. Remove the tofu and set it aside on a plate lined with a paper towel.
Slice Sub Roll (2) in half and place tofu on top.
Top the tofu with the Cheese (4 slice).
Follow by spreading the coleslaw mixture on top.
Drizzle some more of the coleslaw dressing over the top and place the top bun on.