In a cast-iron pan over medium-high heat, add the oil. Toss the tofu
with the cornstarch
, brown sugar, salt and pepper. Place the cubes into the oil, making sure they don't stick to the bottom of the pan by moving them around a bit. Cook and turn when brown, about 1 minute per side. Continue to cook and turn the tofu until all sides are browned. Remove to a paper-towel-lined plate and add more ground black pepper to taste until well coated.
In the meantime, in a small bowl, whisk together the agave, ponzu, basil, ginger and scallions.
To serve, place the tofu bites on a platter with the dipping sauce on the side in a bowl.