Preheat the oven to 425°F. Line a baking sheet with a silicone mat or parchment paper.

Cut or tear the pressed tofu into bite-sized chunks (or small cubes) and transfer to a medium bowl.

Add 2 tablespoons avocado oil and 2 tablespoons low-sodium tamari or soy sauce to the bowl with the tofu. Toss with a spatula until the tofu is evenly coated.

Sprinkle 1/3 cup cornstarch over the coated tofu and toss again so each piece is evenly dusted.

Spread the tofu pieces on the prepared baking sheet in a single layer so they are not touching. Bake on the top rack for 30 minutes, flipping the tofu once about halfway through baking.

While the tofu bakes, whisk together the sauce in a small bowl: 1/4 cup hoisin sauce, 2 tablespoons unseasoned rice vinegar, 1 tablespoon low-sodium tamari or soy sauce, 2 teaspoons cornstarch, and 1/2 cup water. Set the sauce aside.

Prepare the green onions by cutting them into 1" pieces and separating the white parts from the green parts; reserve the green parts for finishing.

Heat 1 teaspoon avocado oil in a large sauté pan or wok over medium heat. Add the white parts of the green onions and 3–5 cloves minced garlic and cook, stirring, for about 1 minute, until fragrant and slightly softened.

Pour the hoisin sauce mixture into the pan with the aromatics and bring it to a gentle simmer, stirring occasionally, until it begins to thicken.

Add the baked tofu and 2 tablespoons sesame seeds to the pan. Gently stir to coat the tofu in the sauce and cook just until the tofu is heated through and the sauce is glossy.

Remove the pan from the heat and stir in 1 teaspoon toasted sesame oil and the reserved green parts of the green onions. Serve immediately over cooked rice and steamed vegetables if desired. Leftovers will keep in the fridge up to 5 days.