Follow these steps carefully to achieve perfectly baked tofu teriyaki and assemble your vibrant plates:

1. Press and Prepare the Tofu:
* Drain the tofu block and press it for at least 30 minutes, or ideally longer (up to an hour), using a tofu press or by wrapping it in paper towels or a clean kitchen towel, placing it on a plate, and weighing it down with something heavy (like books or cans). The goal is to remove as much water as possible. This step is crucial for achieving a firmer, less crumbly texture and allowing the tofu to absorb the sauce better and crisp up in the oven.
* Once pressed, pat the tofu block dry and cut it into uniform ¾-inch to 1-inch cubes. Uniformity ensures even baking.
* In a medium bowl, gently toss the tofu cubes with 1 tablespoon of cornstarch and 1 tablespoon of neutral oil until evenly coated. The cornstarch creates a light coating that helps with crisping, and the oil prevents sticking and promotes browning. Be gentle to avoid breaking the cubes.

2. Prepare the Teriyaki Sauce:
* While the tofu is pressing or after it’s prepped, prepare the sauce. In a small saucepan, combine the low-sodium soy sauce (or tamari), water, mirin, maple syrup (or chosen sweetener), rice vinegar, toasted sesame oil, minced garlic, and grated ginger.
* Whisk the ingredients together well.
* Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 3-5 minutes, allowing the flavours to meld and the garlic and ginger to become aromatic. Stir occasionally.
* In a separate small bowl, whisk together the ½ teaspoon of cornstarch and 1 tablespoon of water to create a smooth slurry. Make sure there are no lumps.
* Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue to simmer and whisk for another 1-2 minutes, or until the sauce thickens slightly to a glaze consistency – it should coat the back of a spoon. Be careful not to over-thicken it at this stage, as it will thicken further upon cooling and during baking.
* Remove the saucepan from the heat and set aside. Taste and adjust sweetness or tanginess if desired (add a touch more maple syrup for sweetness or a splash more rice vinegar for tang).

3. Bake the Tofu:
* Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
* Arrange the coated tofu cubes in a single layer on the prepared baking sheet, ensuring there is some space between each cube. Crowding the pan will cause the tofu to steam rather than bake and crisp up. You might need two baking sheets if your pan is small.
* Bake for 15 minutes. The tofu should start to look slightly dry and perhaps begin to lightly brown at the edges.
* Remove the baking sheet from the oven. Pour about half to two-thirds of the prepared teriyaki sauce over the tofu cubes. Gently toss or use a spatula to ensure all sides of the tofu are coated with the sauce. Reserve the remaining sauce for serving.
* Spread the sauced tofu cubes back into a single layer.
* Return the baking sheet to the oven and bake for another 10-15 minutes. Keep an eye on it during the last few minutes. The tofu should be nicely glazed, slightly caramelized at the edges, and heated through. The sauce should be bubbly and thick. Avoid over-baking, which can make the tofu too dry or the glaze burn.

4. Prepare Accompaniments:
* While the tofu is baking, prepare your chosen accompaniments. Cook your rice according to package directions. Steam, roast, or stir-fry your vegetables until tender-crisp. Prepare any garnishes like slicing green onions or toasting sesame seeds (if not already toasted).

5. Assemble the Baked Tofu Teriyaki Plates:
* Once the tofu is ready, remove it from the oven.
* To assemble each plate or bowl: Start with a generous scoop of cooked rice. Arrange a portion of the baked tofu teriyaki alongside or on top of the rice. Add a serving of your prepared vegetables.
* Drizzle a little of the reserved teriyaki sauce over the tofu, rice, and vegetables, if desired.
* Sprinkle generously with toasted sesame seeds and sliced green onions. Add other optional garnishes like pickled ginger or nori strips if you like.
* Serve immediately while the tofu is warm and the flavours are vibrant.