First, thaw the frozen tofu to room temperature. Squeeze out the water and cut into 4 slabs. If you are using fresh tofu, drain out as much water as you can before cutting into slabs.
Prepare the marinade: Bruise the green onion stalks and cilantro sprigs with the back of the knife.
Transfer them to a bowl and add the remaining tofu marinade ingredients. Stir to combine.
Marinate the tofu: Add the tofu slabs to the bowl and rub the marinade all over the tofu until incorporated.
Now, mix the rice flour and water into a thick paste.
Coat the marinated tofu with a thin layer of batter and set them aside for a few minutes.
Sprinkle a layer of sesame seeds on a flat plate, then coat all sides of the tofu with sesame seeds. Lightly press the sesame seeds onto the tofu so they stick to it.
Heat a non-stick pan and fill it with a thin layer of oil, about 1cm.
Once the oil is heated, carefully slide the tofu in and shallow-fry until golden brown on all sides.
Remove and place tofu on paper towels to absorb excess oil.
To make the sweet sauce, heat a non-stick pan and add a drizzle of oil.
Then, sauté the green onions until fragrant.
Turn the heat to low and add the soy sauce, water, sugar, and white pepper. Stir until the sugar has melted.
Turn off the heat and add a swirl of toasted sesame oil. Sieve the sauce into a bowl.
To serve, slice the tofu into your desired size and serve with the sauce above. Enjoy as-is or with a bowl of rice.