How to Make It
Cut tofu block crosswise into 4 steaks. Line a plate or small baking sheet with paper towels; place steaks in a single layer on paper towels. Cover steaks with another layer of paper towels, and top with another plate. Place a weight (such as a cast-iron skillet) on top of the plate, and let stand 10 minutes. Drain and pat steaks dry. Sprinkle cornstarch, curry powder, and 3/8 teaspoon of the salt over steaks, pressing to adhere.
Heat 1 tablespoon of the oil in a medium-size cast-iron skillet over medium-high. Add steaks; cook until well seared and golden brown on both sides, about 4 minutes per side.
Meanwhile, whisk together lime juice, honey, garlic, ginger, and remaining 2 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Remove and set aside 2 tablespoons of the dressing. Add cabbage, cilantro, and mint to bowl; toss to coat.
To serve, place 2 tofu steaks and 1 cup cabbage salad on each of 2 plates. Drizzle evenly with reserved dressing; sprinkle with sesame seeds.