Combine rice with 2 cups/475ml of water in a medium pot and bring to simmer over medium low heat. Cook until all liquid has been absorbed, about 20 minutes.

Once cooked, remove from heat and allow to rest for 5-10 minutes before fluffing with a fork.

Combine the soy sauce (or tamari), sesame oil, rice vinegar, ground pepper, and zest of 1 lime in a bowl.

Drain tofu if packed in water or brine. Pat tofu dry with paper towels and gently press against the cutting board to release excess liquid.

Cut the tofu into 6 - ¾”/2cm thick slices. Gently place slices into marinade, turning to cover all sides.

Allow to sit for 15 minutes, occasionally turning slices over to distribute marinade.

Peel (or thoroughly scrub) carrot and slice into 2”/5cm by ¼”/6mm sticks. Slice cabbage into ¼”/6mm strands.

Cut cucumber into ¼”/6mm rounds. Slice radishes into ¼”/6mm sticks.

Slice white and light green portions of onions into ¼”/6mm rounds. Discard tops.

Preheat broiler on high. Line a grilling pan with foil for easier cleanup. Alternatively - a regular baking sheet lined with foil will work.

Remove tofu from marinade. For easiest maneuverability, slide tofu onto skewers lengthwise. Place tofu onto grilling pan or baking sheet. Sprinkle sesame seeds even over the exposed side of the tofu.

Grill under the broiler for 5-7 minutes, until sesame is heavily toasted, and edges of the tofu are starting to go brown. Remove and allow to sit for at least 1 minute before removing tofu from pan.

Make dressing while tofu is cooking:

Peel and finely mince ginger and garlic.

Combine all ingredients in a dish and mix vigorously.