Vegan Tofu Teriyaki Donburi

Ingredients

• 1 block Firm Tofu
• 4 cups Cooked Sushi Rice
• 1/4 cup Soy Sauce
• 2 tablespoons Mirin
• 1 tablespoon Maple Syrup
• 1 teaspoon Ginger
• 1 clove Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Sesame Oil
• 1 tablespoon Sesame Seeds
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Cut the pressed tofu into 1.27 cm cubes.
2. 2In a medium bowl, whisk together the 1/4 cup Soy Sauce, 2 tablespoons Mirin, 1 tablespoon Maple Syrup, 1 teaspoon Ginger, and 1 clove Garlic until well combined.
3. 3In a separate small bowl, whisk together the 1 tablespoon Cornstarch and 2 tablespoons Water until smooth. This is your cornstarch slurry.
4. 4Heat the 1 tablespoon Sesame Oil in a 25.4 cm skillet over medium-high heat (about 190.6°C or 190°C). Add the 1.27 cm cubes of tofu and cook for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides.
5. 5Pour the soy sauce mixture from step 2 into the skillet with the crispy tofu. Bring the mixture to a simmer. Once simmering, slowly pour in the cornstarch slurry from step 3 while stirring constantly. Continue to cook and stir for 1-2 minutes, or until the sauce has thickened and coats the tofu.
6. 6Divide the 4 cups Cooked Sushi Rice evenly among four serving bowls. Top each bowl with the teriyaki tofu mixture from the skillet. Sprinkle each serving with 1 tablespoon Sesame Seeds and the 2 stalks chopped Scallions.

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