Remove the tofu from its package and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 15–30 minutes to press out excess water. After pressing, cut the tofu into 3/4- to 1-inch cubes (or 1/2-inch thick rectangles) so pieces are uniform.

Dry and season

Pat each piece dry with a towel to remove surface moisture. In a shallow bowl, mix cornstarch, salt, and pepper. Toss the tofu pieces gently in the cornstarch mixture until lightly and evenly coated, shaking off excess.

Pan-fry until golden and crispy

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the neutral oil and swirl to coat. Arrange the tofu pieces in a single layer (work in batches if necessary). Cook without moving 3–4 minutes until the underside is deeply golden, then flip and cook another 3–4 minutes. If pieces are very thick, reduce heat to medium and cook an additional 1–2 minutes per side. Transfer cooked tofu to a wire rack or paper towel-lined plate to drain briefly; keep warm.

Sesame Sauce

Combine and emulsify

While the tofu cooks, whisk together tahini, soy sauce, rice vinegar, honey (or maple), toasted sesame oil, grated ginger, minced garlic, and Sriracha (if using) in a small bowl. The mixture will be thick; add warm water, 1 tablespoon at a time, and whisk until smooth and pourable but still creamy (about 2–3 tablespoons total). Taste and adjust: add a bit more soy sauce for saltiness, vinegar for brightness, or honey for sweetness.

Warm the sauce (optional)

If you prefer a warm sauce, gently heat the mixed sauce in a small saucepan over low heat, stirring, for 1–2 minutes until just warmed — do not boil. Warming slightly helps the sauce coat the tofu better.

Finish & Serve

Toss or drizzle

Place the crispy tofu in a shallow bowl or platter. Pour the sesame sauce over the tofu and toss gently to coat, or arrange tofu on a serving plate and drizzle the sauce evenly over the top.

Garnish and serve

Sprinkle sliced scallions and toasted sesame seeds over the tofu. Serve immediately with lime wedges on the side for a bright finish. Suggested accompaniments: steamed rice, wilted greens, or a cold cabbage slaw.