Crispy Teriyaki Tofu

Preheat oven and press the tofu: Preheat oven to 425°F Wrap the tofu block in paper towels or a clean kitchen towel and place on a plate. Set a heavy object (like a skillet or a few books) on top and press for 20–30 minutes to remove excess moisture.

Cut or Tear the tofu. Tear or cut into bite-size pieces (tearing creates more craggy edges for extra crispiness).

Season and coat: Place the tofu on a baking sheet. Drizzle with avocado oil and soy sauce, then sprinkle with cornstarch. Toss gently to coat evenly and spread into a single layer.

Bake: Bake for 25–30 minutes, flipping halfway through, until the tofu is golden and crispy.

Make the teriyaki sauce: In a small bowl, whisk together water, soy sauce, rice vinegar, brown sugar, cornstarch, sesame oil, garlic, ginger, and red pepper flakes.

Cook the sauce: Pour the sauce into a large skillet and cook over medium heat, stirring constantly, until thickened, about 2–3 minutes.

Combine: Add the crispy tofu to the skillet and toss to coat in the sauce.

Serve: Serve over rice or noodles with broccoli. Top with green onions and sesame seeds.