In a small bowl, mix all of the sauce ingredients together except for the cornstarch.

Cut the pressed block of tofu into ½” cubes.

Pour half of the sauce onto the prepared tofu to marinate for at least 20 minutes. Set the other half aside.

Optional: For crispier tofu, coat the marinated cubes in 2-3 tbsp of cornstarch right before cooking.

Heat a large nonstick skillet or wok with 1-2 tsp of vegetable oil on medium heat. Once the pan has been heated add the marinated tofu (try not to add excess marinade to the pan) and stir fry the cubes until golden brown on all sides. Heat each side for about 1-2 minutes, then flip.

While the tofu cooks, pour the other half of the sauce into a small saucepan. Pour any remaining marinade in as well. Simmer the sauce on low heat for 5-10 minutes.

The sauce should reduce down in volume. Transfer 2 tbsp of the sauce to a small bowl and whisk in the 1 tbsp of cornstarch to form a slurry.

Whisk the cornstarch slurry into the sauce and heat for 1-2 more minutes. The sauce should thicken immediately. Remove from heat and set aside.

Reduce the heat of the tofu to low and add the garlic lime sauce. Stir the tofu well until all the cubes are coated. The sauce will bubble up a lot if the pan is too hot. Continue to stir the tofu and sauce for 1 minute so the sauce caramelizes a bit.

Remove from the heat and serve warm with green onions, cilantro, and Jasmine rice.