Start by cutting the tofu into about ½ inch cubes - you can cut or tear the tofu. And place the tofu in a bowl with the cornstarch, soy sauce, salt, and pepper, stir well, then set aside. *Now would be a good time to also start cooking your rice & vegetables, or before this step, simply keep warm until the tofu is done cooking.

In your second bowl, whisk together all of the sauce ingredients and set aside

Turn your stove on medium heat with a large pan on top and drizzle a few teaspoons of oil into it (if using oil, I like to used toasted sesame oil for flavor, but if you usually use water/vegetable broth/nothing, cook as you normally do)

Then add the coated tofu and flip every once in a while, to ensure all sides get golden. This may take around 5 minutes of cooking. While it’s cooking, clean the bowl it was in.

Once the tofu is cooked, remove from the heat and place back into its bowl.

Add the sauce to your pan, stirring constantly, until it starts to thicken and stick to the back of a spoon, or spatula. This will take a couple of minutes.

Once the sauce has thickened, add the tofu back in, in the sauce, stirring or flipping, almost constantly, until all of the sauce is absorbed by the tofu.

When the tofu is done cooking, remove the pan from the heat and get your plate, or bowl, ready with some white rice and vegetables. Then add about ⅙-¼ of the tofu to a plate, sprinkle some sesame seeds and green onion slices on top, and enjoy!