Part 1: Preparing the Tofu (The Most Crucial Step)

1. Press the Tofu: This step is non-negotiable for crispy results. Drain the block of tofu from its package. To press it, you can either use a dedicated tofu press (following its instructions) or the DIY method: Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate. Put something heavy and flat on top, like a cast-iron skillet, a cutting board topped with a few cans, or a stack of heavy books.

2. Let it Press: Let the tofu press for at least 30 minutes. An hour is even better if you have the time. You will see a surprising amount of water released from the tofu.

3. Cut the Tofu: Unwrap the now-pressed tofu. It should feel much firmer and drier. Cut it into 1-inch cubes.

4. Coat the Tofu: In a medium-sized bowl, whisk together the 3 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the tofu cubes to the bowl and gently toss them until every piece is evenly and lightly coated in the cornstarch mixture.

Part 2: Making the Perfect Teriyaki Sauce

1. Combine Ingredients: While the tofu is pressing, you can prepare the sauce. In a small saucepan, whisk together the soy sauce (or tamari), water, maple syrup, minced garlic, grated ginger, and rice vinegar.

2. Heat the Sauce: Place the saucepan over medium heat. Bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to allow the garlic and ginger flavors to infuse the sauce.

3. Prepare the Slurry: In a separate small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of cold water until it is completely smooth and there are no lumps.

4. Thicken the Sauce: While whisking the sauce in the pan, slowly pour in the cornstarch slurry. Continue to whisk and cook for another 1-2 minutes. The sauce will thicken up noticeably and become glossy.

5. Finish the Sauce: Once thickened, remove the saucepan from the heat. Stir in the 1 teaspoon of toasted sesame oil. Set the sauce aside.

Part 3: Cooking the Tofu and Bringing It All Together

1. Heat the Pan: Place a large skillet or wok over medium-high heat. Add the 3 tablespoons of neutral oil. Let the oil get hot; it should shimmer slightly.

2. Pan-Fry the Tofu: Carefully add the coated tofu cubes to the hot pan in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. An overcrowded pan will steam the tofu instead of frying it, preventing it from getting crispy.

3. Cook Until Golden: Let the tofu cook for 3-4 minutes per side, without moving it too much. Use tongs to turn the cubes so that they become golden brown and crispy on all sides. This should take about 10-15 minutes in total.

4. Combine with Sauce: Once all the tofu is crispy, you can drain any excess oil from the pan if you wish. Reduce the heat to low. Pour the prepared teriyaki sauce over the crispy tofu in the skillet.

5. Toss to Coat: Gently toss the tofu in the sauce for about 1-2 minutes, until every piece is generously coated in the glossy, sticky glaze. The sauce will continue to thicken as it heats.

6. Serve Immediately: Garnish with toasted sesame seeds and sliced green onions and serve immediately for the best crispy texture.