Mix the tahini, apple cider vinegar, toasted sesame oil and brown rice syrup in a small bowl for the tahini vinaigrette. Set it aside.
Slice the 1/2 block of tofu crosswise into 8 pieces. They should be square-ish.
Sprinkle some salt on each side of the tofu pieces and pan fry them in vegetable oil at medium to high heat. If you prefer you can bake them instead.
Cut the apple into halves and remove the core. Place the apple halves facing down and slice about 1/8" thick.
Rinse the arugula and combine the arugula, apple and fried tofu in a mixing bowl. Pour the vinagrette over the bowl and mix the salad thoroughly.
Portion the ingredients into serving bowls and sprinkle with some sesame seeds as garnish if you wish.