Pressed firm tofu sears in coconut oil until golden on both sides, then simmers in teriyaki sauce over high heat until the glaze turns thick and syrupy, clinging to every slab.
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Slice tofu in half horizontally. Place tofu on plate between paper towels and weigh down for 20-30 minutes to extract water. Slice pressed tofu into 1/2 inch slabs.
In 10-inch sauté pan, heat oil over medium to medium-high heat and tofu slices until golden on both sides.
Drain any excess oil. Add teriyaki sauce to tofu and reduce over high heat until sauce is syrupy (about 15 minutes ).
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