Cut: Stand tofu on its side and cut down the center to create 2 thin slabs. Cut each slab in half lengthwise to create slabs that will fit in your baguettes.
Press: Press tofu for at least 15 minutes, using either a tofu press or by wrapping it in a clean towel and setting a heavy pan on top of it, letting the moisture drain.
MarinateTofu: Stir together the rest of the Tofu ingredients in a shallow dish, then add the tofu. Coat each slab, then let marinate for at least 1 hour (up to 24 hours).
Pickled Veggies: In a separate bowl, stir together all Pickled Veggies ingredients and let marinate for 1 hour.
Cook Tofu: Cook tofu over high heat in a nonstick skillet, flipping to cook both sides until golden brown and crispy.
Assemble: Stir together Sauce ingredients and spread on the inside of each baguette. Stuff with the tofu, pickled veggies, and cilantro.
Notes
For the baguettes, Vietnamese baguettes are best, though they can be hard to find. Instead, I like to buy French rolls then pop them in the air fryer to make the crust crispy (similar to Vietnamese bread!)