For the sesame tofu bites: In a food processor, add the tofu, almonds, pumpkin seeds, ground flaxseed, soy sauce, sesame oil, garlic, ginger and sundried tomatoes. Pulse until the mixture comes together, but still has some texture, 8 or 9 pulses. Be careful not to over process.
Roll the mixture into 1-teaspoon balls using clean hands.
On a small plate, roll each ball in the sesame seeds to coat and then place on a baking sheet.
Bake for 15 to 20 minutes until golden brown.
For the teriyaki sauce: Place the finely grated ginger, sesame oil and garlic in a small saucepan and warm through over a low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar and rice vinegar. When the sugar has dissolved, pour in the cornstarch slurry and continue to stir over low heat for a couple of minutes until thickened and glossy.
When the tofu balls are cooked, remove them from the oven. Pour the sauce onto a serving platter.
Arrange the sesame tofu bites on top of the teriyaki sauce.