Start by gathering all your ingredients. Mince the garlic and grate the fresh ginger, which will infuse your teriyaki sauce with vibrant flavor. Set them aside, and ensure your workspace is organized for a smooth cooking experience.

If using extra-firm tofu, press it to remove excess moisture for about 15 minutes—wrap it in a clean kitchen towel and place a heavy object on top. If you're using super-firm tofu, simply pat it dry.

In a small bowl, combine equal parts cornstarch and water to create a thickening slurry; this will be pivotal for achieving that glossy sauce. Stir until smooth, and set aside.

In a medium bowl, whisk together the soy sauce, water, minced garlic, grated ginger, brown sugar, and maple syrup. Mix until fully combined and the sugar dissolves.

Once the tofu is pressed, break it into bite-sized pieces and coat each piece evenly with cornstarch.

Heat a tablespoon of refined coconut oil in a large non-stick pan over medium-high heat. Add the tofu pieces in a single layer, cooking for about 3-4 minutes on each side until golden and crispy.

Reduce the heat to medium-low. Pour the prepared teriyaki sauce into the pan, gently stirring to coat all the tofu pieces. Allow the mixture to simmer for 1-2 minutes.

Stir in the cornstarch slurry, mixing continuously to avoid lumps. Keep simmering for another 1-2 minutes until the sauce thickens to your desired consistency.

Once the sauce is thick and glossy, remove the pan from heat. Serve your Simple Teriyaki Tofu over fluffy rice or quinoa, and garnish with sesame seeds and sliced green onions.