Prepare the tofu: Remove the tofu from the package and drain the liquid. Wrap the tofu in a clean kitchen towel and press with your hands to remove the excess water.

Using a sharp knife, cut the block of tofu in half lengthwise, then turn your knife 90 degrees to cut the two long pieces in half crosswise, making 4 equal-sized rectangles. Cut each rectangle crosswise into 4 pieces, making a total
of 16 pieces. Take one piece and cut it in half lengthwise,
then cut the 2 long pieces in half crosswise. Repeat with the remaining 15 pieces to make a total of 64 pieces.

Put the cornstarch, paprika, and salt in a bowl and mix together. Add the tofu and gently toss to coat. It should absorb the cornstarch and appear wet.

Heat the vegetable oil in a large nonstick frying pan over medium heat. Place the tofu in the pan and cook for 3 to 4 minutes per side, until the tofu is golden and a crust has formed. Repeat with the remaining tofu.

Meanwhile, make the sauce: Start by making a slurry. Put the cornstarch and 1 tablespoon of water in a small bowl and whisk until smooth. It should resemble milk. Place the remaining sauce ingredients along with 1⁄2 cup (120ml) of water in a 1-cup (240ml) liquid measuring cup, then add the slurry and whisk to combine. The sauce will look cloudy and light brown
.

Pour the sauce into a medium-sized saucepan and cook over medium-low heat for about 5 minutes, until it thickens and starts to turn translucent.

When the tofu is done, reduce the heat under the frying pan to low. Pour the sauce over the tofu and toss to coat. Cook for an additional 2 minutes to allow the tofu to soak up some of the flavorful sauce.

Serve the tofu and sauce immediately with the rice. Garnish with the green onions and sesame seeds.