FOR THE CRISPY TOFU: 2 14-ounce blocks extra firm tofu pressed 2 tablespoons avocado oil 2 tablespoons low-sodium tamari or soy sauce 1/3 cup cornstarch FOR THE SESAME SAUCE: 8 green onions divided and cut into 1” pieces 1 teaspoon avocado oil 3-5 cloves garlic minced 1/4 cup hoisin sauce 2 tablespoons unseasoned rice vinegar 1 tablespoons low-sodium tamari or soy sauce 2 tablespoons sesame seeds 1/2 cup water 2 teaspoons cornstarch 1 teaspoon toasted sesame oil
