1. **Prepare the Sticky Sauce:** In a bowl, combine the minced Thai chilies, pressed or minced garlic, soy sauce (or tamari), sesame oil, rice vinegar, maple syrup (or honey), 2 teaspoons of cornstarch, and 1 teaspoon of ground ginger or 2 teaspoons of fresh ginger. Whisk until well combined.
2. **Prepare the Tofu:** Press 2 cups of tofu to remove as much moisture as possible. For extra crispy tofu, place it in a medium bowl and mix it with about 1 tablespoon of cornflour and a drizzle of olive or high-heat avocado oil.
3. **Bake the Tofu:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the prepared tofu in an even layer on the baking sheet.
4. **Cook the Tofu:** Bake for 30-35 minutes, or until the tofu is golden brown and crispy.
5. **Coat and Serve:** Once the tofu is cooked, remove it from the oven. Stir the cooked tofu (or other cooked protein like chicken, salmon, or flank steak) into the sticky sauce to coat thoroughly. The protein should not cook in the sauce, the sauce is a final step.
6. **Serve:** Serve immediately with rice, steamed broccoli, snap peas, and garnish with fresh chives and a handful of sesame seeds.
