Teriyaki Tofu Recipe

Cut the tofu into 1-inch chunks. Line an 18 by 13-inch baking sheet with two layers of paper towels. Spread the tofu on the paper towels and let it drain for 15 minutes to remove excess moisture while preparing the sauce.

In a mixing bowl, whisk together water with 1 1/2 teaspoons cornstarch until smooth. Add soy sauce, mirin, maple syrup, brown sugar, rice vinegar, toasted sesame oil, minced ginger, and garlic. Whisk thoroughly until blended.

Lay another layer of paper towels over the tofu and gently press to remove more moisture. Carefully remove the paper towels underneath the tofu, leaving the tofu on the baking sheet arranged close together.

Sprinkle 1 1/2 tablespoons cornstarch evenly over the tofu, then turn each piece and dust the opposite side with the remaining 1 1/2 tablespoons cornstarch. Gently toss the tofu to ensure even coating.

Heat 2 1/2 tablespoons avocado oil in a 12-inch non-stick skillet over medium-high heat. Add the tofu pieces and cook until golden brown on all sides, about 10 minutes. Be cautious of splattering oil during cooking.

Transfer the cooked tofu to a baking sheet lined with paper towels to drain excess oil.

Allow the pan to cool off the heat briefly (about 15 seconds), then return to medium-low heat. Whisk the soy sauce mixture once more and pour into the pan. Cook and whisk continuously until the sauce thickens, about 30 seconds.

Add the tofu back to the pan and cook for approximately 20 seconds longer, stirring to coat all tofu pieces evenly with the thickened teriyaki sauce.

Immediately serve the teriyaki tofu garnished with sliced green onions and toasted sesame seeds for added flavor and crunch.