• Freeze tofu overnight; thaw and drain water from the package. You can thaw by cooking it in the microwave for 6-8 minutes or by leaving it out to set until it thaws naturally.
• Place a paper or cloth towel over and under the tofu block. Press the tofu gently to remove as much water as possible.
• Cut the tofu into cubes: lay the tofu block on its side and cut into 2 or 3 slabs, depending on the thickness of the tofu. Cut each slab into strips and each strip into cubes.
• In a medium-size mixing bowl, add all the marinade seasonings. Whisk together.
• Add the tofu to the marinade, gently stirring until all the cubes are covered with the marinade. If you'd like a thinner marinade, add a few more tablespoons of water.
• Arrange the tofu cubes on a baking sheet lined with a silicone baking mat.
• Bake in a preheated 400-degree oven for 15-20 minutes. Check tofu to see if it is dry enough to stir with a spatula. Bake for an additional 10 minutes until brown and crispy.
•  In a bowl or pot, add the teriyaki sauce to the tofu and mix well. Serve over a bed of rice with broccoli or a serving of Asian stir-fry vegetables.
  
  
  
  
• If desired, sprinkle some sesame seeds over the tofu.

Easy Teriyaki Sauce

• Stir the water, liquid aminos, sugar, lemon juice, aquafaba, and garlic together in a small saucepan.
• Cook over a medium heat; bring the sauce to a simmer.
• Lower the heat and simmer for about 10 minutes (until the sauce is reduced by one-third).
• In a separate bowl or cup, blend the cool/cold water with the cornstarch, Stir until it is a milky color. Add to the boiling pot and cook until thickened.
• Remove the pot from heat and mix with the crispy baked tofu.

Chef Suzi's Asian Sauce

• Bring all ingredients to a boil. Simmer for about 20 minutes of a medium-high heat.
• Continue cooking until the mixture is reduced to one cup.
• Cool and store in the refrigerator in a glass jar.
• Shake well before using.