Press the tofu by draining it to remove excess liquid. Wrap it in paper towels or a clean kitchen towel. Place a baking sheet on top and weigh it down with something heavy. Allow it to press for about 10 to 15 minutes.

Prepare the marinade by whisking together soy sauce or tamari, rice vinegar, toasted sesame oil, grated garlic, ginger, and your chosen sweetener in a small bowl until combined.

Once the tofu is pressed, cut it into small cubes (approximately ¾ inch). Place the cubes in a shallow bowl or on a parchment-lined medium sheet pan. Pour half of the marinade over the cubes and toss to ensure each piece is coated. Allow marinating for 20 minutes at room temperature or refrigerate overnight for maximum flavor.

Heat 1-2 tablespoons of neutral oil in a large skillet over medium-high heat. Cook the marinated tofu cubes in batches until they are light golden brown, flipping them as needed. If they brown too quickly, lower the heat.

Transfer the cooked tofu to a plate and repeat until all tofu is cooked. Return all the tofu to the skillet, pour over the reserved marinade/sauce with 1 tablespoon of water, and toss gently to combine.

Serve warm over steamed rice and sautéed vegetables, garnished with sesame seeds and sliced scallions.

Preheat your oven to 375ºF. Place cornstarch-coated tofu on a baking sheet lined with parchment paper and bake for 40 minutes, flipping halfway through. Pour the sauce over the baked tofu and return to the oven for an additional 5 minutes.