To PrepDrain tofu and place the tofu flat in between paper towel to soak up liquid. Cut into 2cm cubes.Put the tofu cubes in a large mixing bowl, mix together soy sauce, mirin and 1 tbsp oil. Set aside for 10 mins.To CookIn a large nonstick pan, heat remaining oil over medium heat. Add tofu cubes to the heated pan and sprinkle with salt, shaking off excess marinade. Reserve marinade. Fry tofu for 15 mins, tossing every 5 mins, ensuring tofu is crisp on all sides. Carefully pour in the reserved marinade, reserving 2 tbsp. Stir to coat all of the tofu cubes and lower the heat to simmer. Cook for 4-5 mins, or until sauce has thickened. Remove from heat and allow to cool. Dust the shichimi togarashi onto the tofu.Marinate the seaweed with a little bonito soy sauce, minced garlic and sesame oil. Set aside.To serve, layer a plate or bowl with rice, then top with tofu, veggies, drizzle with remaining sauce, and sprinkle some toasted sesame seeds on the dish. Enjoy!