Three Cup Tofu Sauce:

• 4 cloves garlic, thinly sliced
• 2 inch fresh ginger, peeled and thinly sliced
• 4 tablespoons sesame oil
• 2 tablespoon brown sugar
• 4 tablespoons light soy sauce
• 4 tablespoons rice wine
• 1 bunch basil, leaves only

DIRECTIONS

• The tofu is frozen, thawed, frozen again, and completely thawed again. Using a heavy object/tofu press, press the tofu down for at least 15 minutes, pressing out as much liquid as possible. The height of the tofu should have halved. Using your fingers, split tofu in half and into strips/chunks. You should get chunks that aren’t completely even and look naturally pulled. Carefully place the tofu pieces in a ziplock bag/bowl along with cornstarch. Evenly coat all the tofu pieces.
• Pre-heat the oven to 425 F. I use air fry setting. Arrange tofu chunks in a single layer on a parchment-lined baking sheet. Optional: Drizzle with ~1 tablespoon of olive oil for better color & crispiness. Bake tofu for 20-22 minutes, depending on the size of the chunks, or until crispy & golden-brown.
• In a small-medium sized pan, heat up the sesame oil on medium heat and fry the garlic & ginger until aromatic, around 1-2 minutes. Then, add the brown sugar, soy sauce, and rice wine and reduce until the sauce has a coating consistency.
• Add the fried/baked tofu back into the pan and coat them completely with the three cup sauce. 
• Take off the heat and add the basil leaves to wilt them in the residual heat.