Begin by pressing your extra-firm tofu to remove excess moisture—this step is crucial for achieving that crispy texture. Wrap the tofu in a clean kitchen towel and set something heavy on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.

In a small bowl, mix 3 teaspoons of cornstarch with 1 tablespoon of water, whisking until smooth. Set this mixture aside.

In a larger bowl, combine 1/4 cup of soy sauce, 1/4 cup of water, 2 minced garlic cloves, 1 tablespoon of freshly grated ginger, 2 tablespoons of brown sugar, and 1 tablespoon of maple syrup. Whisk until the sugar dissolves.

Toss the tofu pieces in a bowl with 1 tablespoon of cornstarch until evenly coated.

Heat 2 tablespoons of coconut oil in a non-stick skillet over medium-high heat. Add the coated tofu cubes and fry for about 5 minutes on each side until golden and crispy.

Reduce heat to medium-low and pour the prepared teriyaki sauce over the tofu. Stir gently to coat and let simmer for 1-2 minutes.

Stir in the cornstarch slurry and simmer for another minute or two until the sauce thickens.

Remove from heat and serve hot, over rice or quinoa. Garnish with toasted sesame seeds and chopped green onions.