Preheat oven to 400 F. Cover a medium sized baking sheet with parchment paper.
To remove the moisture from the tofu, follow these steps*: First, drain the liquid from the package of tofu and transfer the tofu block to a cutting board. Cut into 3 sections lengthwise. Then cut each section into strips. Then cut the strips into cubes. Transfer the cubes to another cutting board covered in a few layers of paper towels. Add a few more paper towels to the top of the tofu and add something heavy on top of the tofu, such as a cast iron skillet or a couple heavy cutting boards or pots. Leave for about 15 minutes until as much moisture as possible is removed from the tofu.
Meanwhile, prepare the sauce. To a medium bowl, add all sauce ingredients. Stir with a small whisk.
To a large mixing bowl, add the sesame oil and swirl around to coat the sides of the bowl.
When the tofu is ready, add to the large bowl with oil and gently stir until coated. Next add the sesame seeds, garlic powder, salt, ground ginger and cornstarch. Stir gently until coated.
Transfer the diced tofu to the baking pan covered in parchment paper.
Bake at 400 for 25-30 minutes or until crispy and golden brown. I generally cook it the full 30 minutes but oven times/temperatures may vary. Remove from oven.
Stir the sauce in the medium bowl with the whisk once more, and then add the baked tofu (to make it easier, you can carefully pick up both sides of the parchment paper to transfer). Stir with a large spoon to coat the tofu with the sauce. This tofu is best served immediately to maintain crispiness, but can be stored in an airtight container in the fridge for 2-3 days.