Extra-firm tofu has a chewy, satisfying texture. The simplest preparation is:
—Press-out any excess liquid. Cut the tofu into bite-sized cubes or triangles. Put an absorbant dish towel (not terrycloth) on a plate, add the tofu pieces, put another towel on top, and cover with something weighted (a heavy, wooden cutting board works well). Leave the tofu until the towels are saturated, maybe about 10–15 minutes.
—Cut the tofu into bite-sized cubes, and marinate it in teryaki sauce. Marinate for at least ½ hour, preferably longer.
—Dry pan fry (nonstick pan), bake, or grill the tofu. Don’t use oil; use a dry cooking method; as the tofu cooks, you’ll see moisture seeping out and sizzling.
—When the tofu’s almost completely browned, add more teryaki sauce.