Cook Rice:  To a medium pot, add rice and 2 cups of water.  Bring to a boil, then cover and reduce heat to low.  Simmer for 30-35 min, until rice is tender and water is absorbed. Remove from heat.  Let rest, still covered for 5 mins.  Season with salt, then fluff rice with a fork. 

Press Tofu: Cut tofu in half lengthwise, so you have two thinner rectangles, then wrap in clean kitchen towels. Place on a dinner plate or cutting board. Weigh tofu down with a heavy object like a cast iron skillet, or large pot for at least 20 minutes.

Make Marinade: In a medium bowl, whisk together soy sauce, lime juice, sesame oil, sambal, ginger, garlic and sesame seeds. 

Marinate Tofu: Once tofu is pressed, cut into ½-inch cubes.  Add tofu pieces to the bowl with the marinade, then toss to coat. Let marinate for 10-15 mins, tossing occasionally. Drain tofu, reserving the excess marinade. (Tip: You could also make the marinade in a Tupperware, then add tofu, seal and shake the container every now and again).

Make Seasoned Cucumber: Place cucumbers in a colander and add a few pinches of salt. Gently squeeze and toss with your hands until they begin to release liquid. Let sit for 5 mins. Squeeze again, drain and transfer to a small  bowl. Add the rice vinegar, and toss to coat; set aside.

Assemble bowls: Divide rice between four bowls. Arrange tofu, veggies and toasted nori on top.  Drizzle with the reserved marinade. Sprinkle with toasted sesame seeds.