1/4 cup

raw

sesame seeds
14 ounces

extra firm tofu
1/4 cup

cornstarch
canola oil or

peanut oil, for frying
2 tablespoons agave nectar (for vegans) or 2 tablespoons

honey
3 tablespoons

soy sauce
2 teaspoons

minced
fresh gingerroot
2 teaspoons

toasted sesame oil
2 tablespoons

mirin

(Japanese sweet cooking wine-or use rice wine vinegar)
2

garlic cloves, minced
1 -2 tablespoon

chopped

scallion
crushed red pepper flakes, to sprinkle over top