Last weekend I took some sliced frozen/thawed tofu and pressed it really well, then marinated it for a few hours in some unchicken broth, pressed a little bit of that out, sprinkled a little premade teriyaki sauce on it and then browned it in a few tbsp of olive oil with a couple cloves of chopped garlic. (I then made a stirfry out of it adding broccoli, julliened carrots, sliced shiitake mushrooms and a can of mixed chinese stir fry veggies -- baby corn, bean sprouts, waterchestnuts, bamboo shoots. Used the unchicken broth marinade for moisture, cooked it for about 10 minutes and served it over brown rice. It was awesome!)
Tonight I'm making Teriyaki Tofu (as well as seitan/veg lo mein and sesame broccoli) for dinner. I just pressed a block of tofu (sliced first, of course) and have been marinating since last night in a teriyaki sauce like liquid which was made of garlic, lemon juice, tamari, sesame oil, ginger powder, and molasses. I'll let you know how that turns out. It gets browned in a little bit of veg oil.