Step 1 (30 min before cooking)

Open the package of tofu and drain out the water. Next, wrap the tofu block in a paper towel (or tea towel) and place it on a plate or tray.

Now, press the tofu.

First, put another tray or plate or even a cutting board on top of the tofu block to evenly distribute the weight.

Then, place a heavy item* (I used a marble mortar but a can of food works) on top to apply pressure. Let it sit for at least 30 minutes before use.

*The weighted item should not be so heavy that it will crumble or crush the tofu block but heavy enough to press out its liquid.

Step 2

While draining the tofu, you can cook the rice or a side dish.

Step 3

Whisk the teriyaki sauce ingredients in a (microwave-safe) medium bowl. If the sugar doesn't dissolve easily, microwave it for 30 seconds and whisk well. Set aside.

Step 4

Cut the green onion diagonally into thin slices.

Step 5

After 30 minutes of draining the tofu, remove the paper towel and transfer the tofu to the cutting board. First, cut the tofu block in half widthwise, then cut it into cubes.

Step 6

Coat the tofu cubes with the potato starch. Set aside.

Step 7

Heat a large frying pan on medium-high heat. When it's hot, add half of the oil (keep the other half for the next batch) and distribute it evenly. Add the first batch of tofu cubes to the pan, placing them about 1 inch (2.5 cm) apart from each other so it's easy to rotate them without sticking to each other until golden brown.

Step 8

Place tofu on a paper towel-lined sheet and drain the oil.

Step 9

Add teriyaki sauce on medium heat to thicken then add tofu cubes and coat the tofu with the mixture.

Step 10

Serve over rice.