Ingredients

The following ingredients have 3 Servings
  • 1 (14 ounce) package of extra firm tofu (or 16-ounce super firm tofu)
  • 1 tablespoon olive oil
  • 2 1/2 tablespoons teriyaki sauce, plus more for drizzling (see note)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • toasted sesame seeds
  • sliced scallions

Instruction

  • If you are using extra-firm tofu: Drain the tofu from the package. Wrap the tofu with a cheesecloth, muslin, or a layer of paper towels. Place the wrapped tofu on a plate and place a small skillet or a stack of plates over the tofu. Press the tofu for at least 30 minutes.
  • If you are using super-firm tofu: Drain the tofu from the package. Wrap the tofu with a cheesecloth, muslin, or a layer of paper towels. Use your hands to gently press the tofu gently to squeeze out any extra moisture. You do not need to press the tofu because the curds are already densely packed.
  • Preheat the oven to 400ºF. Position the oven rack to the center position.
  • Chop the block of tofu into 3/4-inch cubes. Transfer the tofu cubes to a mixing bowl. 
  • Drizzle the olive oil and teriyaki sauce over the tofu. Sprinkle the salt on top. Gently toss the tofu to coat the pieces with the seasonings. Next, sprinkle the cornstarch over the tofu, and gently toss the tofu again, until all the cornstarch is incorporated.
  • Line a large baking sheet with parchment paper. Spread out the tofu pieces over the baking sheet. 
  • Bake the tofu for 20 minutes. Remove the tofu from the oven. Flip the pieces over and bake for another 15 to 20 minutes, until the tofu is golden brown.
  • Remove the tofu from the oven and transfer it to a serving bowl. Drizzle the tofu with more teriyaki sauce so that it’s nice and flavorful. Note that the tofu will become less crispy with the extra sauce. Garnish with toasted sesame seeds and sliced scallions, if you like.