Follow these detailed steps to achieve teriyaki tofu perfection. The process is straightforward, but paying attention to the details, especially in preparing the tofu, will yield the best results.

Step 1: Press the Tofu (The Most Crucial Step)

This step is non-negotiable for crispy tofu. Pressing removes excess water, which allows the tofu to absorb marinades better and, more importantly, to become firm and crispy when cooked instead of steaming and turning soggy.

1. Drain: Remove the tofu block from its packaging and pour out all the water. Gently rinse the block under cool water.
2. Press: Place the tofu block on a plate lined with several paper towels or a clean kitchen towel. Place another layer of paper towels or another towel on top of the tofu.
3. Add Weight: Place something heavy and flat on top. A cast-iron skillet, a cutting board topped with a few cans, or a stack of heavy cookbooks all work perfectly. A dedicated tofu press is also an excellent tool if you make tofu often.
4. Wait: Let the tofu press for at least 30 minutes. If you have time, an hour is even better. You will be amazed at how much water is extracted.
5. Result: The pressed tofu block should be noticeably thinner and feel much firmer to the touch.

Step 2: Cut and Season the Tofu

1. Cut: Once pressed, pat the tofu block completely dry with paper towels. Cut it into your desired shape. ¾-inch to 1-inch cubes are classic and easy to work with. You could also cut it into triangles or thicker rectangular slabs.
2. Season: Place the tofu cubes in a medium-sized bowl. Drizzle with the 1 tablespoon of soy sauce (or tamari) and gently toss to coat each piece. This initial layer of seasoning makes a huge difference in the final flavor.

Step 3: Coat the Tofu

1. Add Cornstarch: Sprinkle the 2 tablespoons of cornstarch over the seasoned tofu.
2. Toss Gently: Use your hands or a spatula to gently toss the tofu until every piece is lightly and evenly coated in a thin, dusty layer of cornstarch. Be gentle to avoid breaking the cubes. The cornstarch will absorb the moisture from the soy sauce, creating the perfect coating for crisping.

Step 4: Cook the Tofu

You have a few options here, each yielding a delicious, crispy result.

• Pan-Frying Method (Recommended for Maximum Crispiness):
  1. Heat the 2 tablespoons of neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. The oil should be shimmering but not smoking.
  2. Carefully place the coated tofu cubes in a single layer in the pan. Do not overcrowd the pan; cook in batches if necessary. Overcrowding will cause the tofu to steam rather than fry.
  3. Cook for 4-5 minutes per side, turning occasionally, until all sides are a deep golden brown and crispy.
  4. Once cooked, remove the tofu from the skillet and set it aside on a plate.
• Baking Method (Healthier, Less Hands-On):
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. In the bowl, toss the cornstarch-coated tofu with 1 tablespoon of oil.
  4. Spread the tofu in a single, even layer on the prepared baking sheet.
  5. Bake for 20-25 minutes, flipping the pieces halfway through, until they are golden brown and firm.
• Air Fryer Method (Fastest and Crispiest):
  1. Preheat your air fryer to 375°F (190°C).
  2. Lightly spray the air fryer basket with oil.
  3. Place the coated tofu in a single layer in the basket.
  4. Air fry for 15-18 minutes, shaking the basket halfway through, until the tofu is crispy and golden.

Step 5: Prepare the Teriyaki Glaze

1. Combine Ingredients: While the tofu is cooking, prepare the sauce. In a small saucepan, whisk together the ½ cup soy sauce, water, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger.
2. Simmer: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely. Let it simmer for 3-4 minutes to allow the flavors to meld together.
3. Thicken the Glaze: In a separate small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of cold water until a smooth slurry is formed. It’s crucial to use cold water to prevent lumps.
4. Add Slurry: While whisking the sauce continuously, slowly pour the cornstarch slurry into the simmering saucepan.
5. Cook Until Thickened: Continue to cook and whisk for another 1-2 minutes. The sauce will thicken into a beautiful, glossy glaze that can coat the back of a spoon.
6. Final Touch: Remove the pan from the heat and stir in the 1 teaspoon of sesame oil.

Step 6: Combine and Serve

1. Coat the Tofu: Return the cooked, crispy tofu to the large skillet (if pan-fried, you can wipe it out first) or a large bowl. Pour the warm teriyaki glaze all over the tofu.
2. Toss to Perfection: Gently toss the tofu in the glaze until every single piece is evenly and generously coated in the sticky, savory sauce.
3. Serve Immediately: Transfer the teriyaki glazed tofu to a serving dish. Garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions. Serve hot and enjoy the incredible flavors!