Add garlic, ginger, garam masala, honey, vegetarian hoisin sauce, soy sauce, ketchup, sesame oil to a tupperware container, and mix until well combined.
Add paneer planks and cover.
Give the container a couple turns and gently shakes to coat the paneer and refrigerate for a minimum of 4 hours, giving the container a little shake and turn every so often.
Carrot and Daikon Pickle
Use a mandolin or peeler to slice the daikon and carrots into thin long strips. Place the strips into a bowl.
Add turmeric, split mustard seeds, oil, lime juice, chili powder, and salt. Toss until well coated and refrigerate until ready to use.
Assemble Banh Mi
Heat a nonstick skillet over medium-high heat. Once the skillet is hot lay down the paneer slices onto the skillet and pour the marinade over the paneer. Cook for 4-5 minutes and flip and cook an additional 4-5 minutes or until both sides are slightly browned.
Toast the French rolls in the oven at 325°F for 4 minutes. Then sliced the rolls in half, try not to go all the way through.
Spread mayonnaise on both the cut sides of the rolls. Then spread Sriracha to taste onto each side as well. Sprinkle a few drops of coconut aminos onto one side of the cut sides of the bread.
Top one side of each roll with 2 pieces of the char siu paneer, gajar and daikon nu athanu, cucumber slices, cilantro, salt and pepper ot taste, a squeeze of lime juice, and jalapeno slices (optional).
Top with the other half of the bread and enjoy!
**Char Siu Marinade is adapted from Andrea Nguyen's recipe on Munchies