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Preheat the oven to 400ºF.
Prepare the tofu: Press and dry a block of tofu or use pre-pressed super-firm tofu. Slice the block into 5 or 6 equal rectangles. Season both sides with salt and pepper to taste.
Wrap with seaweed: Lightly brush one side of a seaweed sheet with water. Place a tofu rectangle in the center of the sheet. Wrap one lengthwise side of the seaweed over the tofu, then wrap the opposite side. Fold in the two shorter ends to seal. Turn the covered tofu over, open side down, and set aside to seal. Repeat for the remaining rectangles.
Optional step: Lightly brush all sides with oil for extra crispiness.
Bake the tofu: Arrange the wrapped tofu on a baking sheet, folded side down. Bake at 400ºF for about 25 minutes, flipping halfway through.
Make the dressing while the tofu bakes: In a small bowl, mix tahini, tamari, rice vinegar, lime juice, and finely chopped Calabrian peppers. Mix until smooth and creamy.
Finish and serve: Sprinkle the baked tofu with sesame seeds and serve with the prepared dressing for dipping. Enjoy!