1. Cut tofu in half crosswise, then slice each half lengthwise into 1/4"-thick planks. Place planks between two layers of paper towels and let drain 10 minutes.

2. Meanwhile, make dipping sauce by combining 1/4 cup soy sauce, the rice vinegar, sesame oil, scallions, garlic, and ginger in a small bowl; set aside.

3. Add remaining 3 tablespoons soy sauce to a shallow bowl. In a separate shallow bowl, combine sesame seeds and cornstarch. Working with one piece at a time, dip both sides of tofu in soy sauce, then coat with sesame mixture; transfer to a large plate.

4. Heat vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, add tofu and cook until crispy and golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and repeat with remaining pieces. Serve with dipping sauce.

Source: Hannaford fresh Magazine, January - February 2020