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Remove the tofu from its package. Slice the tofu into smaller blocks. One half inch by 2 inches is a nice size. Drain the blocks on clean kitchen towels or paper towels.
Combine the sugar and hot water and mix until the sugar is fully dissolved.
Combine the sugar-water with the remaining ingredients in a small bowl or container, just big enough to fit the tofu.
Place the tofu in the container, followed by the marinade. Soak for at least four hours, ideally overnight.
Remove the tofu from the marinade, then fry, grill, or steam as desired.
I like to saute this tofu in a cast iron skillet, frying it in a little bit of oil until it becomes dark and crusty on both sides. I often eat it with a bowl of brown rice and vegetables. The sauted tofu can also be put on banh mi sandwiches, in noodle bowls, or fried in tempura.
To make a sauce from the marinade, pour it into the hot skillet after you finish cooking the tofu. Mix two tablespoons of cornstarch with a little bit of cold water, forming a slurry. Whisk the slurry into the marinade after it starts bubbling. Cook the sauce over medium heat until it becomes thick and slightly clear. Pour a little of the sauce over the tofu, then sprinkle it with scallions, sesame seeds, and maybe even a few bonito flakes.