Preheat the oven to 425 degrees Fahrenheit.
Remove the tofu from the package and drain off any excess liquid.
Wrap in a towel to dry out slightly.
Cut into roughly 1 cubes and add to a bowl.
Toss with the 1 tbsp of soy sauce until combined. Then add in the cornstarch and toss to combine, then the breadcrumbs and toss until well coated.
Add to a baking sheet lined with parchment paper and spread the tofu evenly. It crisps up best when the pieces aren't touching.
Bake for 25 minutes or until golden brown.
During the final 10 or so minutes, add the minced garlic and ginger to a pan with the oil.
Saute for about 3 minutes or until golden brown and fragrant.
Add all remaining ingredients for the sauce aside from the cornstarch and whisk together.
In a small bowl, whisk the cornstarch with 2 tbsp of water, then add to the pot.
Let simmer over low heat to thicken. If it doesn't thicken enough after about 5 minutes, make a second "slurry" with about 2 teaspoons of cornstarch and 1 tablespoon of water. Whisk that in until thickened.
Remove the tofu from the oven and let cool for about 5 minutes. Toss with the sauce once it has thickened and serve immediately. I like to serve it with fresh white rice & steamed broccoli. Enjoy!