Start by pressing the tofu for at least 10 minutes using a tofu press or a plate weighed down with cans.
Preheat oven to 425F. Line a large baking sheet with parchment paper (optional, makes cleanup easier). Slice tofu into 1" cubes.
Add tofu to a large plastic bag or container, or do this step directly on the baking sheet. Sprinkle with oil, corn starch, soy sauce, and salt. Gently toss to coat the tofu.
Spread the tofu into a single layer on the baking sheet so that they don't overlap. Bake at 425 on the middle oven rack for 25-30 minutes, or until golden brown, stirring halfway through.
Meanwhile, make the sesame sauce. Add sesame oil to a small sauce pot over medium heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
Stir in the vegetable broth, brown sugar, soy sauce, and rice vinegar. Bring to a gentle simmer over medium-high heat. Mix together one tablespoon cornstarch and one tablespoon water in a small dish to form a "slurry". Stir this into the pot, then reduce the heat to medium-low.
Allow to simmer until thickened enough to coat the back of a spoon without sliding off, which should happen quickly.
Heat a small pan over medium-high heat. Once hot, add the sesame seeds. Stir consistently until toasted and aromatic, about 1-2 minutes.
Toss the baked tofu in the sesame sauce and toasted sesame seeds. Serve with rice, broccoli, and green onions.
Video
Notes
Tofu: Extra firm or super firm work best but firm is fine if that’s what you have on hand.
Starch: Corn starch or arrowroot starch. The recipe can be made without starch but the tofu won't be as crispy.
This recipe is very saucey. For a lighter sauce:tofu ratio, double the tofu recipe.
Extra sauce goes well on rice or steamed vegetables. This recipe is best enjoyed right away but will keep refrigerated for 4-5 days.