Crispy Tahini Tofu

1 lb. tofu, frozen and thawed
1 tbsp low-sodium tamari
1/2 tsp dried ginger
1/2 cup vegetable broth
5 tbsp tahini
1 tbsp + 1 tsp rice vinegar
1 tbsp + 1 tsp low-sodium tamari
1 tbsp + 1 tsp cane sugar
2 tsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste

Slice one pound of tofu into small triangles or cubes (around 1/2 inch thick) and add to a dry non-stick frying pan over medium heat.  Sprinkle 1 tbsp of the tamari and the dried ginger evenly over the tofu and cook each side until it begins to turn golden and can be easily flipped, around 5-7 minutes on each side.

While the tofu cooks, combine the remaining ingredients - the broth, tahini, vinegar, tamari, sugar, ginger, garlic, and red pepper - in a small bowl.  When the tofu has finished cooking, add this sauce to the pan to evenly coat the tofu, constantly stirring and flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu. Serve immediately with rice and vegetables or as a sandwich.