Start by pressing the super-firm or extra-firm tofu to remove excess moisture, ensuring it crisps up beautifully. Wrap the tofu block in a clean kitchen towel and place a heavy skillet on top for at least 15 minutes.

In a mixing bowl, combine half of the sauce ingredients: grated garlic, lime zest and juice, toasted sesame oil, Sambal Oelek, soy sauce, water, and light brown sugar. Toss tofu in the marinade and let it sit for at least 20 minutes.

Lightly dust the marinated tofu cubes with cornstarch for extra crispiness, shaking off excess cornstarch.

Heat vegetable oil in a nonstick skillet over medium heat. Add marinated tofu in a single layer without overcrowding. Cook until golden-brown and crispy on all sides, about 5-8 minutes.

In a separate saucepan, combine the remaining sauce ingredients and bring to a simmer. Allow to reduce for about 3-4 minutes. To thicken, whisk in a cornstarch slurry until glossy.

Lower the heat and pour the thickened sauce over the crispy tofu, gently stirring to coat evenly. Cook for an additional minute.

Transfer the coated tofu to a serving dish and garnish with green onions, cilantro, and sesame seeds. Serve with rice or noodles.