Vegan Tofu Teriyaki Bowl

Ingredients

• 1 block Firm Tofu
• 1/4 cup Soy Sauce (Tamari for gluten-free)
• 2 tablespoons Mirin (Rice Wine)
• 1 tablespoon Maple Syrup
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 tablespoon Cornstarch
• 1 tablespoon Sesame Oil
• 4 cups Cooked Rice
• 2 cups Broccoli Florets
• 1 tablespoon Sesame Seeds

Instructions

1. 1Press the 1 block of Firm Tofu for 15-20 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup Soy Sauce (or Tamari), 2 tablespoons Mirin, 1 tablespoon Maple Syrup, 1 teaspoon grated Ginger, 2 cloves minced Garlic, and 1 tablespoon Cornstarch until the mixture is smooth and lump-free.
3. 3Heat the 1 tablespoon Sesame Oil in a 12-inch non-stick skillet over medium-high heat (approximately 375°F / 190°C). Add the 1-inch tofu cubes in a single layer and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.
4. 4Pour the prepared teriyaki sauce over the crispy tofu in the skillet. Continue to cook over medium-high heat for 2-4 minutes, stirring gently, until the sauce thickens, becomes glossy, and evenly coats the tofu.
5. 5Place the 2 cups Broccoli Florets in a steamer basket over boiling water or in a microwave-safe bowl with 2 tablespoons of water. Cover and steam for 3-5 minutes (or microwave for 2-3 minutes) until the broccoli is tender-crisp and bright green.
6. 6Divide the 4 cups Cooked Rice among four serving bowls. Top each bowl with the teriyaki tofu, the steamed 2 cups Broccoli Florets, and a sprinkle of the 1 tablespoon Sesame Seeds.

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