2 Persian cucumbers, halved lengthwise, then thinly sliced into half moons (about 2 cups)

Kosher salt

1 tablespoon freshly squeezed lime juice

For the bowls:

2 cups cooked sushi rice or quinoa

Any combination of the following: shredded purple cabbage, cubed avocado, sliced scallions, fresh cilantro leaves and tender stems, sliced radishes, shelled edamame, bean sprouts, shaved carrot ribbons, spiralized veggies, wasabi peas, lime wedges, sesame seeds

1. Press the tofu: Wrap the block of tofu in a few layers of paper towels, then place on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot or large can for at least 20 minutes.

2. Meanwhile, place cucumbers in a medium bowl and add a few pinches of salt. Gently squeeze and toss with your hands until they begin to release liquid. Drain, return to the bowl, add the lime juice, and toss to coat; set aside.

3. Pat the tofu dry and cut into small cubes. Whisk together the tamari, garlic, lime juice, ginger, sesame seeds and toasted sesame oil in a large bowl. Add the tofu, and gently toss to coat. Let sit for 10 minutes. Drain, reserving the excess marinade.

4. Assemble the bowls: Divide the rice or quinoa between 4 shallow bowls. Top with the tofu, cucumbers (seasoning them with more salt, if needed), and any other desired toppings. Drizzle with the reserved marinade, if desired.

(Grace Elkus is senior food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)