Press the tofu: Drain tofu, wrap in paper towels/towel, place on plate with a heavy object on top. Press for at least 30 minutes (up to 2 hours for best results).

Prep tofu: Unwrap, cut into 1-inch cubes. Place in a large bowl, sprinkle with 1 tbsp cornstarch, toss gently to coat.

First Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange tofu in a single layer. Bake for 20 minutes, flipping halfway.

Make Glaze: While tofu bakes, whisk together soy sauce, sesame oil, brown sugar, minced garlic, rice vinegar, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth (heavy viscous consistency).

Glaze and Second Bake: Remove tofu from oven. Pour the thick, gooey glaze over the tofu on the baking sheet. Toss gently to coat.

Return to oven: Bake for another 10-15 minutes, or until glaze is thickened, caramelized, sticky, and gooey, and tofu is golden brown.

Garnish and Serve: Transfer to serving platter. Sprinkle with sesame seeds and fresh chopped parsley/cilantro. Serve immediately, scooping up extra gooey glaze.