Step 1

Prepare the tofu. Drain the tofu by wrapping the tofu with a paper towel or tea towel and placing a plate or tray over the tofu for 20 minutes. This will drain the tofu of all the excess moisture. Make sure the weight is not too heavy so that it will break the tofu. Then cut the tofu into 1-inch cubes.

Step 2

Coat the tofu. In a shallow bowl or tray, add the cornstarch and dredge the tofu pieces until all the sides are coated in cornstarch. Set aside.

Step 3

Pan-fry the tofu. Heat a medium skillet on medium-high heat. Once the pan is hot, add the oil and the tofu cubes and fry on all sides until golden brown and crispy about 5-6 minutes. Remove the tofu and place it on a paper towel-lined tray.

Step 4

Make teriyaki sauce. Heat the same medium skillet on medium heat. Once the pan is hot, add 1 tablespoon of vegetable oil and ginger, and garlic. Saute for 1 minute until lightly browned and fragrant. Then add the soy sauce, mirin, sake, and brown sugar. Bring the mixture to a simmer.

Step 5

Thicken the teriyaki sauce. In a small bowl, mix together 2 teaspoons of cornstarch with 2 teaspoons of water until dissolved. Then add the cornstarch slurry to the teriyaki sauce and mix for 30 seconds until the sauce has thickened. Turn off the heat and add the sesame oil and tofu. Toss everything together for 1 minute until the tofu is thoroughly coated.

Step 6

Serve. Serve the tofu over steamed rice, topped with toasted sesame seeds and sliced scallions.