You can heat the tofu with different sauces before serving. The cornstarch coating the tofu will thicken up the sauce, so adjust for that in the sauce recipe if needed.
Slice the tofu horizontally into three slabs. (Optional step: Press the tofu by placing the slabs on one side of a clean cloth or dishtowel. Cover with the other side of the cloth and press firmly on each piece before proceeding with the recipe.)
Cut the tofu slabs into 1/2 inch / 2 cm cubes. Combine the salt, pepper, cornstarch, chickpea flour and sesame seeds (if using) in a bowl. Stir until well combined. Toss the tofu cubes in the flour mixture until they are evenly coated.
To bake: Preheat oven to 375 degrees F / 190 degrees C. Place the cubes on a parchment lined baking sheet and bake for 15 - 20 minutes or until the tofu is lightly browned.
To fry: Heat a large frying pan over medium heat. When the pan is hot, add 3 tablespoons / 45 ml vegetable oil. Heat the oil, then add the tofu cubes. Cook for 2-3 minutes. Flip and continue cooking the tofu, turning it occasionally for 5-7 more minutes, or until golden brown.
If you don't have chickpea flour, replace it with 1 tablespoon / 15 ml of additional cornstarch. The flavor is better with the chickpea flour, though.