Boil some water and pour overtop tofu to cover then set aside.
Gather remaining ingredients as this dish cooks quickly.
In a wok or large non-stick skillet over medium-high heat, warm canola oil. Add ginger and chili and stir fry for 30 seconds. Add garlic and stir fry another 30 seconds, then add Impossible ground round, breaking up into small pieces. Cook, stirring often, until well browned then add gochujang and sesame oil. Reduce heat to medium and stir to coat.
Drain tofu and add to pan along with green onions. Gently push the tofu back and forth, trying not to break the tofu, and cook until well coated and heated through. Pour in cornstarch slurry and cook until thickened.
Transfer to a serving bowl, garnish with toasted sesame seeds and serve with plenty of steamed rice.
