Crispy Teriyaki Tofu

Combine 6 tablespoons soy sauce, 3 tablespoons water, 6 tablespoons mirin, 3 tablespoons sugar, and 3 tablespoons grated fresh ginger in small bowl. Microwave until sugar is dissolved, about 1 minute, stirring halfway through; set aside. Spread 28 ounces firm tofu, torn into rough ¾-inch pieces,over paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels.

Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of tofu and cook, stirring and turning occasionally, until well browned and crispy on all sides, 8 to 10 minutes; transfer to large bowl.

Reduce heat to medium-high, add remaining 3 tablespoons oil and remaining tofu to skillet, and cook, stirring and turning occasionally, until well browned and crispy on all sides, 8 to 10 minutes; add to bowl with first batch of browned tofu. Meanwhile, whisk ¾ teaspoon cornstarch into reserved soy sauce mixture.

Wipe out skillet with paper towels. Add soy sauce mixture to now-empty skillet and cook over low heat until sauce has thickened slightly, 1 to 2 minutes. Off heat, return tofu to skillet and toss to coat. Transfer to serving platter and sprinkle with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds. Serve immediately with rice.