1 16-ounceblock extra firm tofupressed for at least 30 minutes and chopped or triangle
2teaspoonslight soy sauce or liquid aminos
pinchsea salt and black pepperabout ¼ teaspoon each
2teaspoonssesame or regular oil
Teriyaki Sauce Ingredients
¼cuplight soy sauce or liquid aminos
¼cupraw unrefined brown sugar or coconut sugar
1teaspooncornstarch + 1 teaspoon water stirred together
1tablespoonrice wine vinegar
chopped scallion to garnish
For the Crispy Tofu
In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes.
Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!