Add the rice medley to a saucepan along with 1.5 cups of water (3 cups for 4 servings) and a pinch of salt. Bring to a boil then reduce heat to simmer, covered for 10-15 minutes or until tender and cooked through and the water has been absorbed.
Drain the tofu and press out any excess moisture using a paper towel or clean tea cloth. The more moisture you can get out the better! Slice the tofu into 1 inch cubes. Place into a bowl and toss with salt and pepper to taste, lime juice, 1/2 of the honey and soy sauce. Set aside to marinate.
Heat a small saucepan over medium-high heat and add the remaining honey and white wine vinegar. Bring to a boil and remove from heat. Wash and slice the cucumber, and add to a large mixing bowl with the daikon and carrot. Pour the honey and vinegar over the vegetables and toss to coat all of the vegetables well. Set aside to allow the vegetables to marinate.
In a small bowl, prepare the sauce by mixing together the mayonnaise and sriracha to taste.
Heat a large skillet with 1 tbsp. of oil (2 tbsp. for 4 servings) over medium heat. Once hot and shimmering, add the tofu and fry for 3-4 minutes on each side until golden and crisp. Crush or chop the peanuts.
Once the grains and tofu are cooked, assemble the bowls. Divide grains between serving dishes, and top with marinated vegetables, crispy tofu, peanuts and a drizzle of sriracha mayo. Wash and tear cilantro on top to finish and enjoy!