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Preheat the oven to 400° F (205° C).
Grease a 9x11” or similar-sized baking dish with the oil. Or line with parchment. Add the sliced mushrooms on one side and torn tofu to the other side of the baking dish. Then drizzle 1 teaspoon of the sesame oil and toss the mushrooms in it, then drizzle the other teaspoon of the sesame oil on the tofu and toss to coat well.
In a bowl, mix the cornstarch, salt, and pepper, and then sprinkle 1 ½ to 2 tablespoons of the cornstarch mixture onto the mushrooms, tossing well to coat. Sprinkle another tablespoon of the cornstarch mixture onto the tofu, and toss well to coat.
Spread the tofu and mushrooms evenly in the baking dish, and bake for 25 to 30 minutes, or until the tofu is crisp and the mushrooms are cooked to about al dente. Then, take the baking dish out of the oven.
Add all of the sauce ingredients to a small bowl or directly into the middle of the baking dish. Mix really well, and then toss the tofu and mushrooms in the sauce mixture.
Cover the pan with parchment paper, and put it back in the oven for about 12 to 15 more minutes, or until the sauce is boiling and thickening.
Take the baking dish out of the oven, garnish with fresh green onion and sesame seeds, and serve over rice or noodles or in lettuce cups.