Press the tofu to remove excess water. Wrap in paper towels and place a weight on top for at least 15 minutes, or microwave wrapped in paper towels at 600W for 2 minutes.

Pat the tofu dry and tear or cut into bite-size chunks. Dust with half the potato starch and toss, then add the remaining starch and toss again to coat evenly.

Heat the vegetable oil and sesame oil in a pan over medium-high heat. Add the tofu chunks and fry on all sides until golden brown and crispy.

Pour the teriyaki sauce into the pan. Flip the tofu pieces and shake the pan to coat them evenly in the glaze. Cook until the sauce is sticky and coats the tofu. Remove from heat.

Divide the rice into bowls. Top with the teriyaki tofu and drizzle with any remaining sauce from the pan.

Garnish with sliced scallions, sesame seeds, and shredded cabbage. Serve immediately.