Use your hands to rip pressed tofu into large uneven chunks. Set this aside in a bowl or food storage container.
Prepare the Marinade
In a small bowl, whisk together honey, teriyaki sauce, soy sauce, minced garlic and pepper. Pour over tofu. Gently mix tofu and marinade so it is evenly covered in the marinade. Cover and refrigerate for an hour.
Prepare the Sauce
Using the same small bowl, whisk together honey, teriyaki sauce and soy sauce. Cover, refrigerate for an hour.
Prepare the Honey Teriyaki Tofu
Heat the olive oil in a pan over medium high heat. Add the tofu and the marinade. Let it cook for about two minutes or until it begins to boil.
Cook for about eight more minutes, stirring occasionally.
Once marinade has reduced, stir in the sauce. Stir for about 30 seconds. Remove from heat. Stir in sesame seeds.
The total time here is deceiving! The actual cooking is just under 15 minutes. The rest of the time is spent having it marinade in the refrigerator.Serve with rice and steamed broccoli for a complete meal.Store leftovers in the fridge for 3-5 days in an airtight container. Use extra-firm tofu so it holds up to being cooked. You can make your own teriyaki sauce in place of the bottled used here. These would make great meal prep lunches since you can refrigerate them for up to five days. Make a batch for this week's lunch instead of spending money on take out. If you want to freeze this, you can, but expect that you will get a chewy tofu texture when you take its out to reheat it. Ninja Foodi and Instant Pot Directions: Marinade the tofu as directed. Then you will add all the ingredients into the pressure cooker, and 1/2 cup of water. Place lid on making sure the valve is set to sealing. Pressure cook for 2 minutes followed by a quick release. Open lid, turn to saute, mix 1 tablespoon cornstarch with 2 tablespoons water, stir in the slurry to thicken sauce.