Preheat your oven to 400 degrees Fahrenheit.

Remove the tofu from its package and drain off any excess liquid. Wrap it in a towel and press gently to absorb additional moisture.

Cut the pressed tofu into about one-inch cubes and toss them with tamari or soy sauce, followed by cornstarch, then gluten-free breadcrumbs until well coated.

Arrange the coated tofu on a baking sheet lined with parchment paper and bake for about 25 minutes; then turn off the oven and let it sit for an additional five minutes.

Whisk together all sauce ingredients (except water and cornstarch) in a small pot over low/medium heat until combined. In another bowl, whisk together cornstarch and water before adding it to the pot. Heat until bubbling and thickened.

Once your tofu has cooled slightly after baking, transfer it into a bowl and toss with half of your prepared sauce until evenly coated.

Serve with fluffy rice, crunchy cucumber, sweet carrot slices, creamy avocado, and a sprinkle of sesame seeds.