Teriyaki Tofu

Remove tofu from packaging, and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or plate on top (or use a tofu press). Press for 30 minutes to remove excess moisture. This step helps the tofu get golden and crispy when cooked.

Meanwhile, in a small bowl or measuring cup, prep the sauce ingredients: Whisk together ¼ cup soy sauce, brown sugar, rice vinegar, water, ginger, garlic, and cornstarch until smooth. Set aside.

Cut the pressed tofu into bite-sized cubes, about ¾ inch. Pat dry again with paper towels.

Place tofu in a medium bowl and toss with 1 tablespoon soy sauce to season.

In a small bowl, mix cornstarch, salt, and pepper. Sprinkle the cornstarch mixture over the tofu and toss. The cubes will look sticky but that's okay.

Heat olive oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat. When the pan is hot, add tofu in a single layer and cook undisturbed for 3 to 4 minutes to develop a golden crust. Flip and continue cooking each side until golden and crisp, 5 to 6 minutes.

When the tofu is crispy, reduce heat to medium-low, stir the sauce one more time (the cornstarch tends to settle on the bottom), and then carefully pour the sauce into the skillet with the tofu. Stir gently to coat.

Simmer for 1 to 2 minutes, stirring occasionally, until the sauce thickens and becomes glossy.

Serve hot, garnished with sliced green onions or sesame seeds, if desired.