Wrap tofu in paper towels and press for 90 minutes (1 ½ hours), exchanging the wet towels for dry towels every 30 minutes.
Slice pressed tofu into 1 inch cubes and set aside.
In a small mixing bowl, combine all marinade ingredients except for cornstarch. Stir to combine, then add sliced and pressed tofu to marinade. Seal with plastic wrap and store in the fridge to marinate for at least 1 hour.
When your tofu has finished marinating, preheat oven to 350F.
Remove tofu from fridge and add ⅓ cup cornstarch. Toss gently to ensure all pieces are coated.
Spread tofu on baking sheet and bake for 45 minutes, flipping halfway through.
In a small saucepan, add all sauce ingredients except cornstarch +water mixture, lime juice, and lime zest. Stir to combine.
Bring sauce to a boil then reduce heat to a simmer. Let simmer for 10-15 minutes. Add cornstarch + water mixture, lime juice, and lime zest. Stir to combine, and let simmer for an additional 2-3 minutes or until the sauce has begun to thicken.
Toss crispy tofu in the warm sauce and serve immediately with rice, roasted broccoli, and roasted cauliflower. Top with sesame seeds and additional lime zest.