Slice the tofu into ½-inch thick pieces. You should get between 6-9 pieces, depending on the shape of tofu you bought. Arrange the tofu in a shallow dish or container, spreading them approximately an inch apart.

Prepare the marinade in a bowl. Whisk together the tamari, rice vinegar, sesame oil, and garlic. Pour the marinade over the tofu.  Put in the fridge and allow it to marinate for 60-90 minutes. Flip the tofu 2-3 times to ensure the marinade is being absorbed on all sides.

While the tofu is marinating in the fridge, prepare the dipping sauce. Combine the lime juice, tamari, sweetener, garlic, green onion, sesame seed oil, and red chili flakes. Whisk well to combine. Put marinade in the fridge to chill. After it has marinated for 30 minutes, taste and adjust any ingredients as desired.

Prepare the breading station. You will need three shallow bowls.  In the first bowl, combine corn starch, nutritional yeast, salt & pepper. In the second bowl, place the aquafaba. In the third bowl, combine panko bread crumbs and both sesame seeds.

Once marinated, remove tofu from the fridge.

Heat oil in a large pan over medium heat.

Take a piece of tofu from the marinade, shaking off any excess liquid, and press it into the cornstarch (or flour), and completely coat tofu piece. Dip it into the aquafaba, wetting all sides, and let the excess drip off. Lastly, press the tofu into the panko breadcrumbs & sesame seeds, pressing gently but firmly to coat tofu completely on all sides. Repeat the process on remaining pieces of tofu.

Once the oil is hot, place the pieces of tofu in the pan, leaving 1/2 inch or so between each piece.  Cook for 3-5 minutes on each side until the breading is crispy and golden brown.

Place the tofu pieces on a paper towel-lined plate to absorb excess oil.

Serve with dipping sauce, a side of rice and veggie of choice!