Vegan Tofu Teriyaki Donburi

Ingredients

• 1 block (14 oz) Firm Tofu
• 2 cups Brown Rice
• 4 cups Water
• 2 tablespoons Cornstarch
• 2 tablespoons Sesame Oil
• 1/4 cup Maple Syrup
• 2 tablespoons Rice Vinegar
• 1 tablespoon, grated Ginger
• 2 cloves, minced Garlic
• 2 stalks, sliced Green Onions
• 1 tablespoon Sesame Seeds

Instructions

1. 1Place the 1 block (14 oz) Firm Tofu on a clean surface or in a tofu press. Apply pressure for at least 15 minutes to remove as much excess water as possible. Once pressed, cut the tofu into 1-inch cubes. Place the 2 tablespoons of Cornstarch in a medium bowl and add the tofu cubes. Toss gently until all the tofu pieces are evenly coated.
2. 2Combine the 2 cups of Brown Rice and 4 cups of Water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes before fluffing.
3. 3Heat the 2 tablespoons of Sesame Oil in a large skillet over medium-high heat (400°F / 200°C). Carefully add the cornstarch-coated tofu cubes in a single layer. Cook for 5-7 minutes per side, until the tofu is golden brown and crispy on all sides.
4. 4While the tofu is cooking, prepare the teriyaki sauce. In a small bowl, whisk together the 1/4 cup Maple Syrup, 2 tablespoons Rice Vinegar, 1 tablespoon grated Ginger, and 2 cloves minced Garlic until well combined.
5. 5Pour the prepared teriyaki sauce over the crispy tofu in the skillet. Cook for 2-3 minutes, stirring gently, until the sauce has thickened slightly and evenly coats the tofu. The sauce should bubble and become glossy.
6. 6To serve, divide the cooked brown rice among four bowls. Top the rice with the teriyaki-coated tofu. Garnish with the sliced 2 stalks of Green Onions and sprinkle with 1 tablespoon of Sesame Seeds.

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