Press the extra-firm tofu to remove excess moisture for about 10–15 minutes.

Cut the tofu into bite-sized cubes.

In a medium bowl, combine the soy sauce, water, minced garlic, grated ginger, brown sugar, and maple syrup. Whisk until the sugar is dissolved.

Sprinkle cornstarch evenly over the tofu pieces and toss gently to coat.

Heat a large skillet over medium-high heat and add coconut oil. Once shimmering, add the tofu cubes.

Fry the tofu for about 5–7 minutes, turning occasionally, until golden and crispy.

Reduce heat to low and pour the teriyaki sauce over the tofu. Stir gently to coat, and let it simmer for 1–2 minutes.

Mix a tablespoon of cornstarch with water to create a slurry, and add it to the skillet, stirring until the sauce thickens.

Garnish with sesame seeds and scallions, and serve hot over rice with vegetables.