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1. Pat the tofu dry with a paper towel, and cut into 1-inch (3cm) cubes.
2. Add the ¼ cup of cornstarch to a shallow bowl, and dredge the tofu pieces until they all have a light coating of cornstarch.
3. You’ll see the cornstarch getting absorbed by the moisture of the tofu––this is normal.
4. Heat the vegetable oil in a cast iron or nonstick pan over medium heat.
5. Add the tofu pieces to the pan, and fry on all sides until golden.
6. Remove the tofu from the pan and set aside.
7. Add the ginger to the pan, and cook for 1 minute until fragrant.
8. Add the onions and stir-fry for 2-3 minutes.
9. Then add the mirin, soy sauce, dark soy sauce, brown sugar, and sesame oil.
10. Bring the mixture to a simmer.
11. Meanwhile, dissolve the remaining two teaspoons of cornstarch in 1/2 cup warm water.
12. Add to the sauce and onions, along with the cooked tofu.
13. Toss everything together for 1 minute, until the sauce has thickened and the tofu is coated in the sauce.
14. Stir in the scallions.
15. Serve over steamed rice with some toasted sesame seeds if desired.

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