Prepare the Tofu:
Preheat the oven to 400°F (200°C).
Remove the tofu from its package and drain the excess liquid. Wrap the tofu in a towel and press lightly to absorb the remaining liquid.
Cut the tofu into 1-inch cubes and place them in a bowl. Toss the tofu with soy sauce, then coat with cornstarch, followed by breadcrumbs, until each piece is well coated.
Bake the Tofu:
Place the tofu cubes on a baking sheet lined with parchment paper, ensuring the pieces do not touch each other to allow even crisping.
Bake the tofu for 25 minutes, then turn off the oven and let it sit inside for an additional 5 minutes.
Make the Sauce:
While the tofu is baking, whisk together all the sauce ingredients (except the cornstarch and water) in a small pot.
In a small bowl, whisk together the cornstarch and water, then add this mixture to the pot.
Heat the sauce over low to medium heat, whisking until it starts to bubble and thicken. Remove from heat and let it cool slightly to thicken further.
Coat the Tofu:
Once the tofu is done baking, let it cool for about 5 minutes. Transfer the tofu to a bowl and toss with half of the prepared sauce, ensuring each piece is well coated. Reserve the remaining sauce for serving.
Serve:
Serve the crispy tofu with rice, cucumber, carrot, avocado, and sesame seeds. It also pairs well with broccoli or can be enjoyed on its own.