Teriyaki Tofu

Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.

This can be done overnight as well.

Cut tofu into 2-inch cubes and place in a large mixing bowl. Sprinkle with cornstarch and toss to coat. Set aside.

Prepare the sauce by adding all sauce ingredients to an immersion blender. Blend until smooth.

Heat olive oil in a wok or skillet over medium-high heat until shimmering. Should be hot but not smoking.

Add tofu and toss continuously until lightly browned.

Add the sauce and toss to coat. Bring the mixture to a boil and turn the heat down to medium. Cook for 5-10 minutes or until the sauce thickens.