Press the tofu: drain the tofu, wrap in 2 layers of kitchen towel and place on a cutting board. Top with another cutting board and place something heavy (like a few cookbooks) on top. Let sit for 30 minutes to drain.
Unwrap the tofu. Cut into 12 planks.
Place the corn flour in a wide, shallow bowl. Toss the tofu in it to coat well, shaking off excess.
Heat 2 tbsp of oil in a deep frying pan over a medium heat. Once the oil is hot add the coated tofu in a single layer and fry on both sides until crisp.
Remove to a dish lined with paper towel to drain. Repeat the frying with the remaining tofu, adding more oil to the pan if needed.
Once you've fried all of it, toss the tofu into the bowl of sauce and stir to coat. Sprinkle with the sesame seeds.
Keep warm in an oven at 100°C (215°F) until serving.