Prepare the Sauce: In a small pot, combine toasted sesame oil, white rice vinegar, minced garlic, minced ginger, and sambal oelek. Add soy sauce, brown sugar, and vegetable broth. Simmer over medium heat for about 10 minutes.

Thicken the Sauce: Transfer about ½ cup of the simmered sauce to a bowl and whisk in cornstarch to create a slurry. Return it to the pot and cook on low heat, stirring constantly for 1-2 minutes.

Prep the Tofu: While the sauce simmers, press the tofu to remove moisture and cut it into ½-inch cubes. Coat the tofu pieces with cornstarch, salt, and black pepper.

Fry Tofu: In a skillet, heat vegetable oil over medium-high heat. Add the coated tofu cubes in a single layer and fry for about 1-2 minutes on each side until golden brown.

Glaze the Tofu: Lower the heat to medium and pour the thickened sauce over the hot tofu. Gently stir the tofu to coat each piece. Cook for about 1 minute.

Serve: Remove from heat and garnish with green onions, cilantro, and sesame seeds. Serve hot over jasmine rice or alongside stir-fried vegetables.