Tofu Teriyaki

Preheat oven to 375˚F / 190˚C.

Drain the tofu well, pat dry and slice the block in half lengthwise, then wrap in a clean tea towel (or several paper towels). Set something heavy on top, like a cast iron skillet and press for 30 minutes.

Cube the tofu into 1 inch pieces. In a medium mixing bowl, toss the tofu gently in oil until well coated. Add in the cornstarch, salt, and pepper and toss until well coated.

Spread the tofu out on a parchment-lined baking sheet and roast for 25-30 minutes, stirring once or twice, until crispy and golden brown.

Meanwhile, add oil to a large skillet over medium-low heat. Add ¼ cup scallions, garlic, and ginger and sauté for 5-6 minutes, stirring often to prevent the garlic from burning.

In a small bowl, whisk together water, soy sauce, brown sugar, mirin, rice vinegar, and cornstarch until smooth.

Pour into the skillet and simmer for 2-3 minutes, stirring constantly, until the sauce starts to thicken.

Add in the tofu, stir to coat and continue cooking for about 5 more minutes, until thickened. Serve with sesame seeds, rice, and vegetable of choice.