Dry the tofu block with paper towels, and line a half sheet pan with 3 layers of paper towels. Cut the tofu into 3/4-inch cubes (you should end up with 48). Season evenly with 2 teaspoons of the salt and place atop the paper towels. Place another 3 layers of paper towels over the tofu and top with an inverted half sheet pan, followed by a 2 pound weight. Press thusly for 1 hour, changing the paper towels with fresh after 30 minutes.
After pressing, remove the top sheet pan and position by your cooktop along with the rack. Set up a breading station by placing the rice flour, beaten egg, and rice panko breadcrumbs in 3 separate shallow vessels (pie plates work well). Dredge a few cubes at a time in the flour, then scoop them in the slotted spoon or strainer, shaking off as much excess as possible. Dip next into the beaten egg, drain well, then toss gently in the panko crumbs. Remove the cubes and rest on the wire rack for 15 minutes.
When ready to cook, add the vegetable oil to a 12-inch heavy bottom skillet over medium0high heat. When the oil is shimmering (about 3 minutes) carefully add 12 of the cubes and fry until golden brown on all sides, 2-3 minutes. Remove and drain on paper towels then season with some of the remaining teaspoon of salt. Repeat until all the cubes are done.
To assemble the wraps: Choose a couple nice lettuce leaves, make into a taco shape, and top with 4 of the tofu cubes. Add a generous layer of the pickles, a drizzle of the sauce, then fold and consume.