Teriyaki Tofu Rice Bowl

Pat tofu dry with a paper towel, and cut into cubes.
Add the 1⁄4 cup of cornstarch to a bowl, and dredge the tofu pieces until they all have a light coating of cornstarch. You’ll see the cornstarch getting absorbed by the moisture of the tofu––this is normal.
Heat the oil in a nonstick pan over medium heat. Add the tofu pieces to the pan, and fry on all sides until golden. Remove the tofu from the pan and set aside to cool.
Add ginger to the pan, and cook for 1 minute until soft. Add the onions and stir-fry for 2-3 minutes. Ddd the mirin, soy sauce, dark soy sauce, brown sugar, and sesame oil.
Bring the mixture to a simmer. Meanwhile, dissolve the remaining two teaspoons of cornstarch in 1/2 cup warm water.
Add to the sauce and onions, along with the cooked tofu. Toss everything together for 1 minute, until the sauce has thickened and the tofu is coated in the sauce. Stir in the shallots.
Serve with 1-2 cups of stir fry vegetables & pre cooked rice.