Teriyaki Tofu

Press the tofu by wrapping it in a clean kitchen towel and placing something heavy on top for 15–30 minutes to remove excess moisture. This step is optional but helps make the tofu crispier.

Cut the tofu into cubes and place them in a large ziplock bag or bowl. Pour in the soy sauce, close the bag if using one, and shake or toss gently until the tofu is well coated.

Add the cornstarch, close the bag if using one, and shake or toss gently until the tofu is evenly coated.

Heat the oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, stirring occasionally. Once done, set aside. Alternatively, you can bake the tofu. Preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and bake for 25–30 minutes, flipping halfway through, until golden and slightly crispy.

Whisk all the teriyaki sauce ingredients in a medium bowl, pour into the pan, and bring to a gentle boil. Let it simmer for 1–2 minutes, then mix the cornstarch and water (the slurry) in a small bowl, add it to the pan, and stir constantly for a couple of minutes until the sauce thickens.

Add the cooked tofu to the pan and stir well to coat it evenly in the sauce. Remove from heat and serve immediately over rice, garnished with steamed or roasted broccoli, sesame seeds, and chopped scallions or chives.