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Whisk together the ingredients for the sauce in a small bowl, mixing well to combine. Set aside.
Wrap a block of silken-firm tofu between kitchen towels (placing a small saucepan on top). Let it sit for 30 minutes or so to drain out the excess water.
Pat the tofu dry with clean kitchen towels and slice it.
Optional: coat the tofu slices lightly in corn flour for a more crisp and golden texture.
Gently heat 2 tbsp of oil in a small pan. Pan-fry tofu until golden brown on both sides (flipping half way).
Remove the tofu & set aside.
Use the residual heat of the same pan to toast a handful of cashews/ peanuts. Set aside.
Add a tbsp more of sesame oil to the same pan.
Add the chopped onion, minced garlic, grated ginger and chopped veggies.
Season with sesame seeds and chilli flakes.
Stirring regularly, sauté for a few minutes until fragrant. Do not overcook the veggies as we would like them to retain their bite.
Add the prepared sauce. Let it simmer and thicken, before adding back the tofu. Gently stir to combine the tofu into the sauce, taking care to ensure you don’t break the tofu pieces.
Serve over rice/ grain of choice, garnished with the toasted nuts , sesame seeds & scallions (optional)