Preheat the oven to 350 degrees F/180 degrees C and lining a large baking tray with parchment paper.
Cut it either into cubes or triangles. Add to a mixing bowl with the cornstarch and stir together well.
10 oz extra firm tofu, ¼ cup cornstarch
Arrange the tofu on the baking tray and bake in the preheated oven for 25 minutes, flipping half way through, until crispy and lightly golden.
When the tofu is almost ready, add the sesame oil to a wok or skillet over a medium heat. Add the garlic and ginger, cooking for 3-4 minutes, until fragrant.
1 tbsp sesame oil, 2 cloves garlic, 2 tbsp ginger
Make a cornstarch slurry by stirring together the cornstarch and water.
1 tbsp cornstarch, ½ cup water
Add the soy sauce, maple syrup, mirin and cornstarch slurry. Stir continuously for a few minutes, until the sauce thickens.
¼ cup soy sauce, 2 tbsp maple syrup, 2 tsp mirin
When the sauce thickens, add the tofu and stir together well. At the last minute, add the sesame seeds and serve with rice or noodles of your choice, garnished with scallions.
3 tbsp sesame seeds, ½ cup scallions
To make this recipe gluten-free, swap the soy sauce for tamari or coconut aminos.
You can store the teriyaki tofu in an airtight container for 3-4 days, reheating in the microwave or on the stove. You can also prepare the sauce ahead of time and keep it in a mason jar in the fridge for up to 5 days.