Teriyaki Tofu

Press the tofu to remove excess moisture and then cut it into cubes. Press at least 15 minutes or until mostly dry. Drier tofu equals crispier results.

In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce. Whisk until the sugar mostly dissolves and it smells amazing.

In a skillet, heat some oil over medium-high heat and add the tofu cubes. Pan-fry until they are crispy on all sides, about 10-12 minutes. Turn gently so you do not break the cubes.

In a separate bowl, mix cornstarch and water to create a slurry, then add this to the teriyaki sauce. Stir so no lumps remain and the sauce is ready to thicken.

Pour the sauce over the crispy tofu in the skillet and stir to coat evenly. Make sure every cube gets a shiny coat of sauce.

Cook for a few more minutes until the sauce thickens. The sauce will become glossy and cling to the tofu.

Garnish with green onions and sesame seeds before serving. Serve over rice or noodles and enjoy immediately.