Cut tofu into bite-sized pieces.

In bowl, whisk ponzu sauce with arrowroot.

Place tofu in glass storage container and pour ponzu mixture over it.

Cover and refrigerate overnight to marinate.

Heat skillet over medium-high heat and spray with avocado oil.

When hot, add tofu and cook for 2 minutes on each side.

Reduce heat to medium when tofu is halfway cooked.

Brown tofu on all sides, then remove from skillet.

Serve warm.