Wrap the firm tofu in a double layer of paper towels. Leave it for a while to drain the excess moisture.
If you leave the paper towel wrapped tofu on a sieve over a container to catch the water that comes out of it, cover and leave in the refrigerator for about half a day, you'll be able to drain water.
Mix the teriyaki sauce ingredients together.
Cut the drained tofu into the size you want, and sprinkle lightly with salt and pepper.
Heat up a frying pan and put in some vegetable oil. Coat the tofu pieces from Step 4 with katakuriko, and put into the frying pan (make sure the tofu pieces don't stick together).
Coat all sides of the cut tofu with katakuriko.
Cover the frying pan with a lid and let the tofu cook for a while, then turn the pieces over.
Cook for a while with the lid off. Mix up the sauce from Step 3 again and pour it into the pan. Turn the tofu pieces over to coat with the sauce.
Since the tofu pieces are coated with katakuriko, the sauce will become thickened.
Transfer to serving plates and sprinkle with chopped green onion.
Story Behind this Recipe
This dish has been making an appearance at breakfast at our house for a very long time. This teriyaki sauce is a family favorite!
In Step 4, if the tofu pieces stick together, the coating will come of when flip them over. In Step 7, by leaving the lid off, the surface of the tofu will becoming crispy, so that the sauce will cling. The photos for Steps 5, 7 and 8 show a 1/2 block of firm tofu.