Step 1: Press the Tofu

This is the most critical step for achieving a crispy texture. Do not skip it!

1. Drain the block of tofu from its packaging.
2. Place the tofu block on a plate lined with several paper towels or a clean kitchen towel.
3. Place another layer of towels on top of the tofu.
4. Set something heavy on top, like a cast-iron skillet, a few cookbooks, or a dedicated tofu press.
5. Let the tofu press for at least 30 minutes. If you have time, 60 minutes is even better. You’ll be surprised at how much water is released.
6. Once pressed, unwrap the tofu and pat it dry. Cut it into 1-inch cubes.

Step 2: Marinate and Coat the Tofu

1. Place the tofu cubes in a medium-sized bowl.
2. Drizzle with the 2 tablespoons of tamari and gently toss to coat each piece. Let it sit for 5-10 minutes to absorb some of the savory flavor.
3. Sprinkle the 3 tablespoons of cornstarch over the tofu. Gently toss again until every cube is lightly and evenly coated in a thin, dry layer of starch. This is the secret to a super crispy crust.

Step 3: Prepare the Teriyaki Sauce

1. While the tofu marinates, prepare the sauce. In a small bowl or liquid measuring cup, whisk together the ½ cup tamari, water, maple syrup, mirin (if using), minced garlic, and grated ginger.
2. In a separate tiny bowl, create a slurry by whisking the 1 tablespoon of cornstarch with 2 tablespoons of the sauce mixture until completely smooth. This prevents clumps from forming when you heat the sauce.
3. Pour the slurry back into the main sauce mixture and whisk everything together. Set aside.

Step 4: Cook the Tofu

1. Heat the 2 tablespoons of avocado oil in a large non-stick skillet or wok over medium-high heat. The oil should be shimmering but not smoking.
2. Carefully add the coated tofu cubes to the pan in a single layer. Be sure not to crowd the pan; cook in two batches if necessary. Crowding the pan will cause the tofu to steam instead of fry, resulting in a soft texture.
3. Cook for 4-5 minutes per side, turning the cubes until they are golden brown and crispy on all sides. This should take about 15-20 minutes in total.
4. Once all the tofu is crispy, transfer it to a plate lined with a paper towel.

Step 5: Thicken the Sauce and Combine

1. Reduce the heat to medium-low. Pour the prepared teriyaki sauce mixture into the same skillet.
2. Bring the sauce to a gentle simmer, whisking constantly. It will begin to thicken almost immediately thanks to the cornstarch slurry. This should only take 1-2 minutes.
3. Once the sauce has thickened to a glossy consistency that can coat the back of a spoon, turn off the heat. Stir in the 1 teaspoon of toasted sesame oil.
4. Return the crispy tofu cubes to the skillet. Gently fold them into the sauce until every piece is generously coated.
5. Serve immediately, garnished with toasted sesame seeds and sliced green onions.