Perfect Sesame Tofu

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Drain the tofu, then wrap it in a clean tea towel and press it between two hard surfaces (like a cutting board with a cast-iron skillet on top) for 15-20 minutes.
Whisk the sesame oil, liquid aminos, vinegar, maple syrup, garlic, ginger, lime juice, Sriracha, and tahini in a container or freezer bag large enough to fit the tofu.
Once the tofu is pressed, cube it into 1-inch pieces. Toss it in the marinade with a cover on, and let it sit for about 5-10 minutes.
Pick up each tofu cube with a fork to drain it, then place it in a separate container or freezer bag. Add in the corn starch and shake to coat each cube.
Transfer the tofu to the prepare pan and bake at 400°F for 25-30 minutes, turning halfway. The cubes should look golden-brown and feel crispy.
While the tofu is baking, heat a frying pan over medium and add in the leftover marinade. Reduce sauce until it thickens slightly, about 5-10 minutes.
Add the baked cubes to the pan and toss to coat them in the sesame ginger glaze. Serve your sesame tofu with rice, chopped green onions, and toasted sesame seeds. Happy eating!