Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 30 minutes to remove excess moisture.

Cut the pressed tofu into bite-sized cubes. In a mixing bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Add the tofu cubes to the marinade and let soak for at least 15 minutes.

Preheat a non-stick skillet over medium-high heat. Add the marinated tofu in a single layer; sear for about 5-7 minutes on each side until golden brown and crispy.

In a small saucepan, strain any solids from the leftover marinade and bring it to a gentle boil for about two minutes until thickened.

Serve the crispy tofu drizzled with the thickened glaze, garnished with toasted sesame seeds and chopped green onions.