Start by using a tofu press or heavy books and paper towels to try and remove the water from the tofu; let this sit for about 10 minutes while you prep your sauce.

Take a medium pyrex liquid measuring cup and add all your sauce ingredients but the cornstarch. Whisk this until well mixed, then take a small cup and combine your 1 TB cornstarch and 1 TB cold water; mix with a fork or clean finger until dissolved, then add to the sauce and stir; set the sauce aside.

Take your pressed tofu and cut it into your choice of tofu cubes, place them in a bowl or bag and toss carefully with the cornstarch until evenly coated.

Take a skillet on medium heat, add the oil, then the coated tofu, sprinkle the pepper, garlic powder, and onion powder onto the tofu, and stir. Let this cook covered for about 5 minutes, stir, heat covered another 5 minutes, stir, then cook covered, stirring every few minutes, until it's as crispy as you want. Then add the sauce; this thickens up quickly, so stir only about a minute or two while it's thickening.

Serve over rice.