Step 1

Drain the tofu and pat it dry with a towel. Cut the block lengthwise in half and then quarters, then cross-wise into rectangular fingers about 1-inch wide and ½ inch thick.

Step 2

Cut the nori sheet into ½-inch strips. Beginning at one end, center the strip and wrap it tightly around the tofu. Place the tofu on a plate, end-side down— the strip will adhere to the tofu as it releases moisture. Repeat with the remaining tofu pieces.

Step 3

Add the cornstarch to a plate or shallow bowl, and dredge each piece, tapping to shake off excess, so that all sides of the tofu are lightly coated in starch.

Step 4

Heat the oil in a nonstick pan or seasoned skillet over medium-high heat. Place the tofu in a single layer  and fry, flipping once, until both sides are golden-brown, about 4 minutes each side. Transfer the fried tofu to a paper-towel lined plate.

Step 5

Heat the remaining oil in the same pan over medium-low heat, then add the ginger (and garlic, if using) and cook for 1 minute until fragrant. Add the mirin or Shaoxing wine, soy sauce or tamari, brown sugar, maple syrup, and sesame oil. Pour in the water and bring the mixture to a simmer.

Step 6

Add the previously fried tofu and stir to combine, tossing until each piece is evenly coated in the liquid. Continue stir-frying until the sauce has reduced to a glaze and the color has darkened slightly. Stir in the toasted sesame seeds and scallions. Enjoy hot, over steamed rice.