Pat the pressed tofu blocks dry and cut each block into 3 thick, even slabs for a total of 6 pieces.
In a large, deep skillet, heat the neutral oil over medium-high heat. Carefully place the tofu slabs in the skillet and sear for 2-3 minutes per side, until lightly golden.
Remove the tofu and set aside.
Pour the sake into the same skillet and add the ginger slices.
Bring to a boil over high heat and let it cook for 3 minutes to burn off some alcohol.
Carefully return the seared tofu to the skillet.
Add the sugar and cook over medium-high heat for 3 minutes, gently swirling the pan to dissolve the sugar.
Pour the soy sauce and tamari over the tofu.
Reduce heat to medium, cover, and let it simmer for 5 minutes.
Add the mirin and continue to cook, uncovered, for another 3-5 minutes. The sauce will begin to thicken. Gently spoon the glazing liquid over the tofu pieces repeatedly to build up a beautiful, glossy coating. Be careful not to let the sugars burn.
With a slotted spatula, carefully transfer the glazed tofu to a serving platter.
If the braising liquid in the pan is not yet a syrupy consistency, continue to cook it over high heat for another minute or two until it thickens and caramelizes.
Drizzle the thickened sauce over the tofu and garnish with fresh julienned scallions to serve.
Don't skip the initial sear. This step creates a light crust that helps the tofu hold its shape during simmering and adds another layer of flavor.
