Step 1

Slice tofu width-wise into 7 square pieces, approximately ½ inch width. * Use paper towels to gently press each slice to remove excess liquid. Press down firmly but be careful not to apply too much pressure or the tofu will crumble. You will need to use multiple paper towels because the tofu holds onto a lot of liquid. After squeezing the water out of all the pieces, cut each square in half.Alternative method: [before slicing the block] Wrap the tofu in paper towels or a dish cloth. Place a plate (or place a cutting board onto the tofu block), then put a heavy weight on top of the plate (it can be canned goods, cast iron pan, books etc). Let the tofu drain for at least 30 minutes. You may have to change the towels once or twice. When it is done being pressed, cut into slices.

Step 2

Place corn starch in a shallow bowl. Lightly coat every side of each piece of tofu, shaking off any excess, and then place on wax paper or a plate until ready to cook.

Step 3

Heat a large pan over medium heat. Once hot, add the sesame oil. The sesame oil should just be enough to barely coat the bottom of the pan. As I place a piece of tofu in the pan I usually will run each piece through the sesame oil because it helps it crisp.

Step 4

Once the oil is hot add the tofu pieces. When the tofu pieces start to become golden brown flip them. Then brown the other side. Depending on the size of your pan you may have to cook in batches. Be sure there is a light coating of sesame oil for the second batch.

Step 5

While the tofu is cooking, add all the ingredients for the sauce into a small bowl and whisk well.

Step 6

Once all the tofu is cooked, return all the pieces to the pan if you did multiple batches. Add the sauce to the pan and turn the heat down to medium low. Let the sauce simmer and thicken, flipping the tofu every so often to evenly coat. Once most of the sauce has thickened garnish with sesame seeds and scallions and serve!