3 Tbsp soy sauce
2 Tbsp mirin
1 Tbsp lemon juice
1 Tbsp ground ginger
1 tsp sambal paste
2 tsp sesame oil

Slice tofu into 1/4″ thick slices. Make enough to cover tofu and let sit at least 1 hour (best if overnight). Pan fry in a light oil (grapeseed works) until each side seals. Use in sandwiches, etc.

Verdict : marinating for a long time makes the tofu weak and so plan your slice thickness accordingly. Next time I will add garlic and change the lemon juice to lime. Putting in more sambal could help too, or maybe just raw chilies (for that fresh bite). Tofu definitely needs saltiness — citrus doesn’t really penetrate it very well.