• Place the tofu in the large bowl, with a paper towel underneath and one on top. Then place the heavy object. In this case, I’m using a large tomato can. Wait for at least 20 minutes. If the paper towel is turning too wet after absorbing excess moisture, you might want to replace the paper towel.
• Then, in a mixing bowl, whisk together the tomato sauce, rice wine vinegar, soy sauce, gochujang, or a small chipotle pepper in an adobe sauce, a grated apple, fresh garlic, and ginger. To all this, add agave or honey and sesame seeds. Whisk until combined and set aside.
• Next, take your pressed block of tofu onto a cutting board and slice it into cubes (about ½ inch cubes).
• In a small bowl, combine the tofu with ⅓ cup corn starch and toss gently to coat the tofu well. Or, place all ingredients in a zip-lock bag or covered container and shake well.
• In a large non-stick skillet, heat the oil over medium-high heat until hot. Add the tofu and cook for about 4 to 5 minutes, occasionally turning, until all the pieces of tofu are golden brown and lightly crispy. Remove them and set them aside.

Now for the best part of this recipe, The sauce:

• In the same skillet, add the sauce mixture and reduce to low heat. Cook for about 3 minutes and then add the tofu into the sauce cook for 1 minute and remove from heat.
• Serve immediately. I like to serve it over a bowl of fluffy white rice.