I used to think tofu was just one of those foods I'd never really get into. It seemed bland, and honestly, a little intimidating. But once I figured out the secret to getting it actually crispy in the oven, everything changed. This recipe turns out golden, crunchy tofu that soaks up the sweet and savory teriyaki glaze beautifully. The key is all in the prep work. You've got to press that tofu properly to get rid of excess water, then coat it with cornstarch before baking. I learned this trick from a friend who's been vegetarian for years, and it makes all the difference. The cornstarch creates this amazing crispy shell that stays crunchy even after you add the glaze. My teriyaki sauce is made completely kosher with soy sauce, brown sugar, rice vinegar, and fresh ginger. No shortcuts here with bottled sauce that might have questionable ingredients. It takes maybe five minutes to whisk together, and the flavor is so much brighter than anything you'll find in a jar. I like to brush it on the tofu twice during the last few minutes of baking so it caramelizes nicely. This makes a great weeknight dinner served over steamed rice with some roasted vegetables on the side. My kids actually request it now, which says something. It's also perfect for meal prep since it keeps well in the fridge for a few days and tastes just as good reheated.