Press the block of tofu to get as much liquid out of the tofu as possible.
Cut the block of tofu into "fingers".
In a large bowl, whisk together the 1 tablespoon of soy sauce, the 2 teaspoons of rice wine vinegar, the 1 teaspoon of agave, and 1/2 teaspoon of sriracha.
Add the tofu fingers to the bowl with the marinade and toss to coat all of the tofu for about 15-20 minutes.
Add the tofu fingers to a large 'ziploc' bag, and sprinkle the cornstarch into the bag. Seal the bag and toss the tofu. Coat all of the fingers in the cornstarch.
Heat a cast-iron or non-stick frying over medium heat. Cover the bottom of pan with a film oh cooking oil. Brown the tofu one both sides.
Make the sesame sauce:
In a small sauce pan, whisk together the soy sauce, tomato sauce, agave, sriracha, rice wine vinegar and sesame seeds.
Heat on medium low, bring to a simmer, reduce heat to low and simmer for about 5 minutes.
Whisk together the cornstarch and water in a small bowl. Then add that to the sauce, whisk to combine.
Continue to simmer the sauce until it is thick.
When the tofu fingers are brown and crispy, add them to a bowl and pour the sauce over them. Toss to coat and serve
main ingredients: type of dish:main cuisine:specific recipes: on-a-budget Type of meal: dinner
main ingredients:
type of dish:
main
cuisine:
specific recipes:
on-a-budget
Type of meal:
dinner
