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Slice the block of tofu into three large pieces of tofu. Then cut each piece in half lengthways to create a total of 6 smaller and rectangular tofu 'steaks'.
Combine the dark soy sauce with the maple syrup, gochujang and juice from 1 lime. Peel one of the garlic cloves and grate it into the bowl, then stir.
Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.
Place the tofu between two chopsticks and slice vertically, then turn the tofu over and slice at a 45 degree angle and at 5mm (0.2") intervals.
Transfer the tofu to the lined baking tray and brush half of the gochujang glaze all over the tofu, reserving half of the sauce for later.
Bake for 20 minutes. Remove the tray from the oven and reglaze the tofu with some of the remaining sauce, reserving a few more spoonfuls of the glaze for serving. Bake for another 10-20 minutes.
Add the cucumber to a mixing bowl with the red onion, most of the coriander leaves, pinches of salt and pepper and the juice from the remaining lime half. Then peel and grate the remaining garlic clove half into the salad and toss to combine.
Serve the tofu with cooked rice and the salad, then pour the remaining gochujang glaze over the steaks. Finish with sesame seeds and remaining coriander.