Wrap the tofu with paper towels and place a heavy object on it to press it down for about 10 minutes. You want to get as much liquid as possible out of the tofu.
Cut into cube and coat with about 2 tablespoons cornstarch, rice flour/AP-flour, garlic powder, salt, and pepper.
Heat oil in a skillet and fry the coated tofu about 2-3 minutes or until you have the crispiness you want. You can also bake the tofu in 400 degrees F for 10-15 minutes depending on the quantity and how crispy you want it.
Combine all the ingredients under the sauce and bring to a boil over medium-low heat, then simmer for about 2 minutes until thickens.
If you want more sauce you can double the sauce, I didn’t need a lot of sauce because it was made to be served in lettuce wraps hence the quantity. But if you want to serve it over rice, couscous and so on you can double the sauce.
Add the fried tofu to the thickened sauce to coat the tofu.
Wrap it and enjoy!