Preheat the oven to 425° F and press your tofu while you make the sauce.
Make the teriyaki sauce
In a cold pan, whisk together the cornstarch and water, then mix in all of the rest of the sauce ingredients. Bring to a boil and simmer for a few minutes to thicken. You'll be able to tell that it's thick because the bubbles will start rolling more slowly. Set aside while you prep the tofu.
Make the tofu
In a large bowl, toss the tofu cubes with the vegan milk, then drain off any extra liquid. Add the cornstarch and toss again. Then add the flour, garlic, and ginger, and toss that with the tofu, as well, to coat.
Arrange the tofu pieces into a single layer on a lined baking sheet and bake for 20 minutes.
Transfer the baked tofu to an 8x8" baking pan and add about a cup of the cooled teriyaki sauce. Bake for another 15-20 minutes. Serve with the extra sauce on the side.
Video
Notes
Leftovers will keep for 3-5 days in the refrigerator. To reheat, bake at 350° F for 10-12 minutes or air fry at 350° F for 5-7 minutes until heated through. I don't recommend microwaving, because it will get mushy.