Press the tofu for at least 15 to 20 minutes. Then, cut the tofu in to 8 squares.
Whisk together the cornstarch with a pinch of salt and black pepper in a shallow bowl. Lightly coat each piece of tofu in the cornstarch.
Heat a large frying pan on medium heat with the cooking oil. Just enough oil to lightly coat the bottom of the pan. Once hot, add the cornstarch-coated tofu and fry until golden and crisp, about 4 to 5 minutes on each side.
Mince the onion, ginger, garlic and red chili- then, add to the pan with the tofu and cook for a few minutes until starting to soften.
Whisk together the sauce ingredients and pour over the tofu. Cook for about 10 minutes or until the sauce has reduced.
Serve over jasmine rice and top with scallions and sesame seeds. Enjoy!