Wrap tofu in a clean towel and pat dry. Cut into thirds lengthwise (you will have 3 rectangles). Cut each rectangle in half horizontally. Cut all pieces diagonally to make triangles. Alternatively cut tofu into even cubes.

Place 5 tablespoons of corn starch in a shallow dish. Dredge each piece of tofu in the corn starch evenly tapping off any excess.

Heat olive oil in a large skillet over medium to medium high heat. Once hot, add the tofu and let it cook undisturbed for about 3-4 minutes. Flip when golden and cook the other side until golden crisp.

Meanwhile make the sauce by combining the sweet soy sauce, rice vinegar, garlic, water and corn starch in a small bowl or measuring cup. Whisk well to combine.

Once the tofu is golden brown and crisp on both sides, add the sauce to the pan and turn the tofu pieces to coat.

Top with scallions and sesame seeds.