Sesame Garlic Tofu

Cube a block of firm or extra firm tofu and freeze overnight (this will change the texture somewhat, making it firmer and chewier). Allow the tofu to thaw, and let marinate overnight in:

1/2 cup vegetable broth
2 tbsp low-sodium tamari
2 tbsp tahini
1 tbsp cane sugar
1 tbsp rice vinegar
1 tsp dried ginger
1 tsp minced garlic
red chili flakes to taste

This is best mixed together by beginning with the tahini and slowly whisking in the tamari, vinegar, and sugar, then adding the broth bit by bit.

Remove the tofu from the marinade and, while still wet, dredge in:

1/2 cup white rice flour or tapioca flour (see below)
1 tsp paprika
1 tsp garlic powder
1/2 tsp dried ginger
1/4 tsp cayenne pepper
1/4 tsp salt

If using white rice flour, the tofu can be deep fried or pan fried on both sides; if using tapioca flour, they can also be baked on a well-oiled pan at 400 degrees for 25 minutes.