Gather all the ingredients.

About 30 minutes before cooking, drain the tofu. Wrap 14 oz medium-firm tofu (momen dofu) with a paper towel and place it between two baking sheets or plates. Place a heavy object on top to press and drain the liquid for 20–30 minutes. Alternatively, you can wrap the tofu with a paper towel and microwave it for 2–3 minutes.

To make the teriyaki sauce, combine 2 Tbsp sake, 2 Tbsp mirin, and 2 Tbsp soy sauce in a measuring cup or small bowl. Set aside.

After 20–30 minutes, remove the paper towel from the drained block of tofu and discard the water. Cut the block lengthwise in half, then crosswise into square slabs about ½-inch thick. I cut 12 pieces from one 14 oz. tofu block.

Chop 1 green onion/scallion and set aside for the garnish. Heat a nonstick frying pan on medium to medium-high heat. When it‘s hot, add 2 Tbsp neutral oil.

When the oil is hot, put ⅓ cup potato starch or cornstarch in a tray or bowl. Coat the tofu pieces with the starch.

Shake off the excess starch and gently place the tofu in the pan to fry. Cook the tofu until the bottom side is crispy and golden brown. Flip and cook the other side.

When both sides are nicely brown, pour the teriyaki sauce into the pan.

Flip the tofu and shake the pan to evenly coat the tofu with the sauce. The sauce will thicken a bit as it cooks. Sprinkle the tofu with 1–2 packs katsuobushi (dried bonito flakes) before turning off the heat.

Transfer the tofu to a serving plate. Garnish with the sliced green onion and pickled red ginger (beni shoga or kizami beni shoga). Serve immediately.

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days. Since the texture of the tofu changes when frozen, I don‘t recommend storing the tofu in the freezer.