Press the tofu by placing it between two plates and weighing it down with a heavy object for about 15 minutes to remove excess moisture. Once pressed, cut the tofu into thick, even blocks.
In a small bowl, mix the cornstarch with the tofu pieces, ensuring each piece is evenly coated with a light layer of starch.
Heat vegetable oil in a large skillet over medium-high heat until shimmering and just starting to smoke. Carefully add the tofu pieces, laying them gently in the pan.
Cook the tofu for about 3-4 minutes on each side, turning gently with a spatula, until each side is golden brown and crispy, filling your kitchen with a satisfying crackle.
Meanwhile, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over low heat, stirring constantly until the sauce thickens slightly and becomes glossy.
Once the tofu is crispy and golden, pour the warm teriyaki sauce over the pieces in the skillet. Toss gently to coat each piece evenly, allowing the sauce to glaze the tofu and cling to its crispy surface.
Sprinkle toasted sesame seeds over the coated tofu, adding a nutty aroma and crunchy texture to the dish.
Serve the crispy teriyaki tofu immediately, garnished with extra sesame seeds or sliced green onions if desired. Enjoy the perfect balance of crunch and savory sweetness in every bite.
