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Pat the tofu dry to remove excess moisture.
Slice the tofu block in half lengthways, then cut each half into two even pieces to create four tofu 'salmon' steaks.
Lightly score the top of each piece in a criss-cross pattern to help the marinade soak in and resemble salmon texture.
In a shallow dish, whisk together all the marinade ingredients.
Lay the tofu pieces in the dish, making sure they're coated well.
Cover and refrigerate overnight (or for at least a few hours), turning once for even flavour.
Heat a drizzle of oil in a non-stick pan over medium heat.
Sprinkle the tofu with sesame seeds and sear for 3–4 minutes per side until golden and lightly crisp.
Alternatively, bake at 190°C for 20–25 minutes or air fry at 180°C for 15–18 minutes.
Place tofu 'salmon' over a warm bowl of rice.
Add your greens, a few slices of avocado or pickled ginger and drizzle with a little extra soy sauce if desired.