Slice the pressed tofu into thin, even strips, about 1/4 inch thick, and set aside.
Heat vegetable oil in a frying pan over medium heat until shimmering and lightly fragrant.
Add the tofu strips to the hot oil, frying for about 4–5 minutes on each side, until golden brown and crispy. Carefully flip with tongs or a spatula to ensure even crispness.
While the tofu fries, prepare the quick pickles by combining rice vinegar, sugar, cumin seeds, and a pinch of salt in a mixing bowl. Stir until the sugar dissolves completely.
Thinly slice the cucumber using a sharp knife or mandoline, then add the slices to the pickling mixture. Toss gently to coat all the slices evenly.
Once the tofu is crispy, transfer it to a paper towel-lined plate to drain excess oil and briefly rest.
Slice the baguette or roll in half horizontally, then briefly warm it in the oven if desired for a softer, toasty texture.
Assemble the sandwich by laying fried tofu strips on the bottom half of the bread, then spoon the pickled cucumber slices on top, allowing some of the vinegar goodness to soak into the tofu.
Close the sandwich with the top half of the bread, press gently, and cut into individual servings. Enjoy immediately to experience the contrasting textures and bright flavors.
