Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside.
Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
Heat all but 1 tbsp of the oil in a large, non-stick frying pan over a medium heat until bubbles begin to rise to the surface.
Add the tofu and fry for 7-10 mins, turning halfway, until the tofu is evenly golden brown.
Remove from the pan and set aside on kitchen paper. In a small bowl, whisk together the maple syrup and soy free seasoning sauce.
Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky maple sauce and set aside any leftovers.
Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
Cook the rice noodles following pack instructions, then drain and rinse in cold water.
Return the frying pan to the heat, toss the noodles with the rest of the oil, the remaining sauce and 1 tbsp of the cucumber pickling liquid.
Cook for 3 mins until warmed through. Divide the noodles between bowls and top with the tofu and bundles of cucumber.