Step 1

Drain tofu for 30 minutes by setting it in a colander. Set a plate with a heavy can on top for extra weight to help it drain.

Step 2

In a large bowl, add the minced garlic, chili flakes, beer, and ginger, and stir to combine.

Step 3

Cut drained tofu into bite-sized cubes and gently mix it into the garlic sauce until tofu is completely coated. Cover and let rest in fridge for 1 hour.

Step 4

In the meantime, make the sauce. Mix all the sauce ingredients together EXCEPT the cornstarch. Cover and let rest in fridge until you're ready to cook the tofu.

Step 5

Heat oven to 400° Fahrenheit. Sprinkle 2 Tbsp cornstarch over the tofu and shake to coat evenly (or gently stir). Spread marinated tofu cubes onto a parchment lined baking sheet and bake for 20 minutes.

Step 6

Heat 3 Tbsp oil in a frying pan over medium heat. Add the tofu from the oven and stir to coat in the hot oil.

Step 7

Remove sauce from fridge and whisk in 1 tsp cornstarch. Pour into the frying pan and stir gently until sauce is boiling, then turn off heat.

Step 8

Garnish plated tofu with sesame seeds and serve with steamed veggies and rice.