Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out moisture). This step is optional but highly recommended.

Cube the tofu and place the tofu cubes in a bowl or shallow dish.

Add the soy sauce, stir, and let it rest for at least 5 minutes.

In the meantime, add all the sauce ingredients to a bowl and mix until well combined. Set aside.

Whisk the slurry ingredients in a small bowl and pour them into the sauce bowl. Mix until well combined. Set aside.

Drain the tofu and transfer ⅓ of the tofu cubes into a freezer bag with 1 or 2 tablespoon of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.

If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes, and toss to coat.

Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet and add the tofu cubes. 

Cook the tofu cubes over medium-high heat until all sides are golden brown. Then pour the sauce into the skillet and cook until it thickens.

Garnish with the sesame seeds and serve your sesame tofu immediately with some greens, such as vegetable tempura, veggie stir fry, roasted carrots, or even vegetable soup.

Keep the leftovers in an airtight container in the fridge for up to 1 week.