Rinse the tofu, fold a clean dish towel around it, gently squeeze out some of the moisture being careful not to break it apart, and pat dry. On a cutting board, stand it up on its smaller end, and carefully slice it into 3 equal slabs. Pat the slabs dry again, and sprinkle with salt and pepper over the top.
Heat two large frying pans over medium high heat. Add 2 tablespoons of the vegetable oil in one pan, and 1 tablespoon into the other. Start with frying the tofu in 2 tablespoons of oil, salt and pepper side down for 4 minutes without disturbing. Salt and pepper the side facing up. Carefully flip the tofu onto a slab next to it, then slide it gently back onto the pan. If you just flip it over on the hot oil, it's a burn hazard, trust me. Cook for another 4 minutes undisturbed. Remove the tofu onto a paper towel lined cutting board and pat dry.
Place the shrimp into the other pan while waiting on the tofu, and shake a little salt and pepper over them. Cook for 3 to 4 minutes or until desired doneness, flipping around occasionally to cook all the surfaces. Remove from the pan, blot dry with paper towel, and place on a plate.
Remove pans from the heat, cool them to the touch, and carefully wipe the hot oil out of each pan into a ramekin. Put the tofu and shrimp back into their respective pans, and heating each pan over medium heat, pour half the glaze over the tofu and half of what's left over the shrimp. You can use the remaining glaze if needed, or save it as a marinade for a piece of fish or chicken. Turn each piece of tofu and shrimp until it is fully coated. Remove the shrimp from the pan onto a plate, and set it aside. Remove the tofu to the cutting board and cut each slab widthwise into 8 equal strips. Place the strips alongside the shrimp on the plate, and add it to your rolling station after the rice. Have your sesame seeds and crushed red pepper flakes handy, and set your rinsed and dried flowers out if you are using them.