Begin by pressing the tofu. Wrap it in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object on top. Let it press for about 15-20 minutes. Cut the tofu into bite-sized cubes.
In a large skillet or wok, heat the toasted sesame oil over medium-high heat. Add the cubed tofu in a single layer and cook undisturbed for about 5 minutes until golden brown. Flip and continue cooking until all sides are crispy. Remove the tofu and set aside.
In the same skillet, add the minced garlic and grated ginger (if using). Sauté for about 30 seconds until fragrant. Pour in the hoisin sauce and tamari, stirring to combine and letting it bubble for a minute.
Add the crispy tofu back into the skillet with the sauce. Gently toss to coat evenly and cook for another 2-3 minutes to meld the flavors.
Finely chop the green onions and sprinkle over the tofu just before serving. Serve over steamed rice or with your favorite vegetables.
