In a small bowl, combine 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp grated ginger, and 1 minced garlic clove. Stir well.

Cut the tofu into 1-inch cubes and place them in a shallow dish. Pour the marinade over the tofu and let it sit for at least 30 minutes, stirring occasionally.

Cook 1 cup of rice according to package instructions (usually 1 cup rice to 2 cups water). Once done, fluff with a fork and set aside.

Heat 1 tbsp olive oil in a frying pan over medium heat.

Season the salmon fillets with salt and pepper, then place them skin-side down in the pan.

Cook for about 4-5 minutes per side, or until the salmon is golden brown and cooked through. Remove from the pan and set aside.

In the same pan, add 1 tbsp olive oil and heat over medium-high.

Add the marinated tofu cubes and cook for 5-7 minutes, turning occasionally until the tofu is golden and crispy on all sides.

Divide the cooked rice between two bowls.

Add the cooked tofu and salmon fillets on top of the rice.

Garnish with chopped mixed vegetables, sesame seeds, and fresh cilantro if desired.