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Combine the vinegar, water, salt, and sweetener in a thin, tall or shallow, wide container with a lid. Mix well. Add the veggies and press down to submerge. Close the lid, and chill for at least an hour. If the veggies don't fit, double the pickling mix.
Mix everything under coconut curry sauce in a saucepan. Heat over medium heat and bring to a boil, stirring occasionally. Simmer for 2-3 mins to thicken, then take off heat.
Slice the pressed tofu into ½" thick slices. Heat a cast iron skillet over medium heat. Add oil and spread it out on the pan.
When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the tofu ingredients in the coconut cream, and add to the pan. Mix and cook to thicken the sauce. Flip the tofu slices midway through cooking while the sauce is simmering to coat both sides well. Take off heat.
Drain the veggies from the pickling mix, and toast the baguette slices (optional). Spread a layer of the coconut curry sauce on the bread, then greens or lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno, if using. Add some sriracha or sambal oelek for additional heat (optional). Slice and serve!