Slice the tofu into 8-10 slices and press each one lightly between paper towels (or tea towels) to remove some of the moisture. Mix the remaining tofu ingredients in a small bowl. Put the tofu into a large zip-lock bag, add the marinade, and turn to coat. Turn the bag every now and then, letting it marinate for at least 1 hour while you make the salsa and prepare the grill. (You can marinate it in a long baking dish, of course, but the zip-lock bag is easier.)
Mix all ingredients in a bowl. Cover and refrigerate until ready to serve.
Heat a non-stick skillet, lay the tofu in a single layer, and cook, turning once, until brown on both sides. Just before removing from heat, add the marinade and cook until it's absorbed by the tofu.)
Serve tofu topped with papaya salsa.
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