While the tofu is in the oven you can prepare the sesame sauce.
Start by heating the vegan broth in the wok on the stove.
Add the minced garlic and grated ginger. Saute on medium heat for a few minutes. (If using granulated garlic & ginger, you can just skip this and add it to the the liquids.)
Add all the remaining liquids, (liquid aminos, coco aminos, rice vinegar, maple syrup and siracha) and bring to boil.
Mix the tapioca starch in the water until it's mixed well. Then add the mixture to the wok.
Let the sesame sauce cook until it thickens, stirring frequently. This sauce will keep thickening as it cools down. If it becomes too thick, just add some more water or broth.
Once the tofu is done baking, gently toss the tofu into the sesame sauce until fully coated.
Sprinkle with sesame seeds and serve with rice, or noodles and veggies of your choice! (We like to have it with brown rice raman and broccoli and/or green beans)
Store leftovers in a seal-tight cantainer in the fridge for 4-5 days.