Cut tofu into bite-size squares (about 3/4"). Set aside.
Heat oil in large skillet. Add ginger, garlic and white parts of chopped scallion. Saute until fragrant, about 1-2 minutes.
Add broth, oyster sauce, rice wine and tofu. Bring to a boil, then reduce heat to medium low, cover, and simmer for 5 minutes.
Stir together cornstarch and water to make a slurry. Stir into tofu to thicken gravy. Drizzle with sesame oil and sprinkle with green parts of chopped scallion.
2 Freestyle points/serving