• Cut the tofu into 1-2 inch cubes.
• Combine tamari or soy, water and garlic powder in a flat dish.  Lay tofu cubes in dish, marinate (turning occasionally) for 10 minutes up to 6 hours.
• Combine sesame seeds, wheat germ, garlic powder, salt and pepper in the bowl of a food processor.  Process until the seeds have broken down and a breadcrumb-like texture is formed.
• Heat a large fry pan over med-high heat.  Add the oil.  Coat each piece of marinated tofu in sesame seed mixture.
• When the oil is hot, pan fry tofu cubes until each side is golden brown (about 2 minutes each side).

In the meatime, make the Sriracha Tahini

• In a medium size bowl and using a whisk, mix together the tahini, lemon juice, sriracha and 2 tbsp. ice water.  The consistency should be similar to ketchup (I know, poor comparison).  As you add the lemon and water, the tahini will thicken at first, thin it with water.  Taste for flavour, it should be spicy with a hint of lemon but not overpowering.  Add more water to achieve the desired consistency.  
• Serve the tofu hot as is or over rice or noodles. Drizzle the Sriracha Tahini or use it as a dip