Ginger Tofu

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Press the tofu for 20 to 30 minutes. Use a tofu press, or wrap it in a clean dish towel and put something heavy on top like a cast iron pan with some canned food inside or some heavy books.
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Once pressed cut the tofu into bite sized pieces and place in a bowl.
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To the tofu add the ginger, garlic, lime zest, lime juice, water, brown sugar, soy sauce, oil, and pepper. Toss to coat then allow to marinate for at least 20 minutes but up to 2 days covered in the fridge is fine too.
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Scoop the tofu pieces out of the marinade and into another clean bowl (I find it easiest to use a clean hand). Don't worry about bits of garlic that cling to it.
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Add the cornstarch to the tofu pieces and toss to coat.
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Heat a large non-stick skillet over medium heat. You know your pan. If you need to add a little oil do so. If it's a really great non-stick pan you might get away without because there's oil in the marinade.
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Once it is nice and hot add the tofu to the pan and cook until caramelized on all sides. Try not to move it around much. Let it form a nice golden crust before turning each piece.
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When the tofu is nicely coloured all over, spoon the leftover marinade into the pan and cook for a couple of minutes tossing frequently until bubbling and sticky. Add a little more water if you prefer a looser sauce.