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*We recommend freezing your block of tofu completely first, then thawing and proceed with recipe.
Press and drain tofu by either wrapping in a towel and placing a heavy bottomed pot on top for 30 minutes or using a tofu press to go faster.
While waiting, add ground flax seed and 3 tbsp of water to a small bowl. Stir together and set aside.
Once tofu is pressed, slice in half and then into ½ inch cubes.
In a mixing bowl, add flax mixture (flax egg), 2 tbsp water, 3 tbsp cornstarch, salt, pepper and 1 tbsp of olive oil. Stir together. Add tofu cubes, and toss to coat evenly.
Skillet version: In a large skillet, over medium heat, add 1 tbsp olive oil. Add tofu and cook 2-3 minutes on each sides until golden and slightly brown. *
Baked version: Preheat oven to 450 degrees F. Place tofu onto a baking sheet and bake 20-30 minutes, flipping every 7-8 minutes, until all sides are golden brown.
While cooking, to a mixing bowl, add soy sauce, vegetable stock, garlic, brown sugar, sesame oil, rice vinegar, 1 tbsp cornstarch, ground ginger, and sesame seeds. Stir together
Once tofu is done cooking, pour sauce mixture into skillet and stir to coat. Reduce heat and summer until sauce thickens. Remove from here.
Remove from oven and serve over rice or other optional dish with green onions, broccoli and more sesame seeds.