Prepare the tofu. Drain the tofu and press it between clean kitchen towels or use a tofu press to remove excess moisture. Cut it into cubes, rectangles, or bite-sized pieces. Pat the surface dry so it browns nicely in the skillet.

Pan-fry until golden. Heat neutral oil in a large nonstick or well-seasoned skillet over medium heat. Arrange the tofu in a single layer, leaving space between the pieces. Cook until golden and crisp on several sides, turning as needed. Work in batches if your pan is crowded.

Set the tofu aside. Transfer the golden tofu to a plate while you prepare the cabbage. Keeping it out of the pan temporarily helps you give the cabbage enough room to cook and caramelize.

Caramelize the cabbage. Add a little more oil to the same skillet if needed. Add the sliced cabbage and cook over medium heat, stirring occasionally. Let it soften and develop golden-brown edges. If it starts sticking, add a small splash of water and continue cooking until tender.

Glaze the tofu. Return the pan-fried tofu to the skillet with the cabbage. Pour in the teriyaki sauce and gently toss until the tofu is coated. Let the sauce bubble briefly so it thickens into a glossy glaze. Avoid cooking it for too long, since sugary sauces can burn.

Assemble and serve. Divide the cooked rice among serving bowls. Add the caramelized cabbage and glazed tofu. Finish with sesame seeds, scallions, and chili crisp if desired. Spoon any remaining sauce from the skillet over the bowls and enjoy while warm.