Remove the tofu from the package and drain all the water. Wrap the block of tofu with a muslin square, cheesecloth, or paper towels. Place the wrapped tofu on a plate. Then, place a stack of 2 to 4 plates over the block of tofu. Let the tofu sit for about 20 to 30 minutes, the longer the better.

Unwrap the tofu. Cut the tofu along the long edge, making 6 slices about 3/4 to 1 inch thick. Take each slice and lay it flat. Cut a slice into 2 short rectangles. Then, make a diagonal cut through each rectangle to get 2 small triangles. Repeat the same for the remaining tofu slices.

Heat a nonstick skillet over medium high heat. Once the pan is hot, drizzle the oil and add the tofu to the skillet in a single layer. Sprinkle about 1/4 teaspoon of salt over the tofu. Let the tofu fry for about 4 minutes, until golden. Then, flip the pieces over to the other side. Sprinkle the remaining 1/4 teaspoon salt. Pan fry this side for about 3 minutes, until golden. You can stop pan frying here or pan fry each of the 3 edges for about 1 minute each. 

Drizzle 3 tablespoons of teriyaki sauce over the tofu pieces, and then turn off the heat. Flip the tofu pieces around several times so that they’re covered in teriyaki sauce. Transfer the cooked teriyaki tofu to a plate. Sprinkle the tofu with toasted sesame seeds, if you like.