• Gather all the ingredients. This recipe requires 20–30 minutes of tofu draining time.
  
• Wrap 14 oz medium-firm tofu (momen dofu) in a paper towel and place it between two plates or small baking sheets. Place a heavy object on top to press and drain the liquid for 20–30 minutes. 

  Nami's Tip: Alternatively, wrap the tofu in a paper towel and microwave it for 2–3 minutes.
  
• Add 2 Tbsp sake, 2 Tbsp mirin, and 2 Tbsp soy sauce to a measuring cup or small bowl and stir until combined.
  
• Remove the paper towel from the tofu. Discard the water. Cut the block lengthwise in half, then crosswise into square slabs about ½-inch thick.

  Nami's Tip: I cut 12 pieces from one 14 oz. tofu block.
  
• Cut 1 green onion/scallion into thin slices and set aside.

  Heat a nonstick frying pan over medium to medium-high heat, then add 2 Tbsp neutral oil.
  

To Pan-Fry the Tofu

• Place ⅓ cup potato starch or cornstarch in a tray or bowl. Coat the tofu pieces with the starch.
  
• Shake off the excess. Place the tofu in the pan and fry until the bottom is crisp and golden brown, about 3–5 minutes. Flip and fry the other side until brown, another 3–5 minutes.
  
• Pour the teriyaki sauce into the pan.
  
• Shake the pan and flip the tofu to evenly coat it with sauce. Once the sauce thickens a bit, sprinkle the tofu with 1–2 packs katsuobushi (dried bonito flakes) and turn off the heat.
  

To Serve

• Transfer the tofu to a serving plate. Garnish with green onion and pickled red ginger. Serve immediately.
  

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. The texture of the tofu changes when frozen, so I don't recommend freezing it.