Preheat oven to 400º. Drain tofu and cut into 2-inch long x ½-inch thick slabs. Lay evenly on a timed baking sheet, with ½-inch space between each piece.
In a small bowl, mix soy sauce, ume plum vinegar, toasted sesame oil, and grated ginger until well combined. Pour over tofu, coating evenly so that the bottom of each piece also gets some marinade. Sprinkle with black sesame seeds, allowing them to cover both the top and the sides of each piece of tofu.
Bake for 30-35 minutes, checking at 25 to assess level of crispy brownness. Remove when desired level of crispy brownness has been reached!
While tofu bakes, make the cucumber lime salad by mixing lime juice, shaved cucumber, and sea salt in a small bowl. Let sit until ready to serve.
Similarly, mix Sriracha and sour cream in a bowl and keep chilled until ready to serve.
Heat tortillas either on a large skillet or in an oven, wrapped in foil.
When all ingredients are ready for the party, plate the tofu, and bring smalls bowls of Sriracha sour cream, cucumber lime salad, chopped peanuts, cilantro and Thai basil, and kimchi marinated veggies to the table, along with your tortillas. Plate it up, and enjoy!