Sesame Crusted Tofu Bowls

0 Preheat oven to 400 and line a large metal baking sheet with parchment paper.
1 Slice the tofu into eight 1/2" thick slabs.
2 Add the coconut aminos, vinegar, maple syrup, tahini, garlic and ginger to one shallow bowl, and the sesame seeds to another. Stir both to combine.
3 Dip each slab of tofu into the sauce, letting excess drip off, and transfer to the bowl of sesame seeds to evenly coat. Place on the prepared baking sheet. Repeat with the remaining slabs. Transfer to the oven and bake for 20-25 minutes until golden.
4 While the tofu is baking, add the cabbage, cucumbers and green onions to a large bowl and pour the remaining sauce and sesame seeds into the bowl. Use tongs or your hands to combine.
5 To serve, divide the cooked rice between four serving bowls and top with the cucumber salad. Place two slabs of tofu on top and use a spoon to scoop out and drizzle any extra dressing from the bowl on top of the tofu.