30 minutes (or up to a few hours), drain tofu block and wrap in a paper towel and then in a dish towel. Place in a shallow dish, put a small cutting board on top and something heavy (like a small sauce pan). Let sit for 30 minutes on the counter (if draining for longer, place in the refrigerator) to drain the liquid. Alternatively, if you have a tofu press, please use it. Releasing as much moisture as possible ensures your tofu will be crispy.

In a small bowl, stir together ginger, garlic, jalapeño pepper, soy sauce or tamari, white or raw sugar and rice vinegar. Set aside.

Once tofu is drained, cut tofu into 1-inch cubes and place in a medium bowl. Add cornstarch, 2 teaspoons sesame seeds, a pinch of salt and a few grinds of black pepper. Toss tofu to coat with a rubber spatula.

Heat 1 tablespoon of vegetable or canola oil in a large (12-inch) non-stick skillet over medium-high heat. (Since you’re using a non-stick skillet, you likely will only need 1 tablespoon of vegetable or canola oil – add more if you need it.) Add coated tofu and cook, tossing occasionally, until crispy and browned in places, about 5 to 8 minutes. If there’s any cornstarch mixture left in the bowl, stir it into the ginger-garlic sauce as this will help thicken the sauce.

Add the scallion to the skillet and cook, stirring, for 1 to 2 minutes.

Reduce heat to low and add the ginger-garlic sauce and toss. Cook until sauce thickens, about 30 seconds.

Add cooked rice and vegetable to a plate or bowl. Top with crispy tofu. Sprinkle with remaining 1 teaspoon of sesame seeds.