Teriyaki Tofu Bowl

Instructions

1. Prepare the tofu
   Press the tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes and toss with cornstarch until lightly coated. This will help the tofu get crispy when cooked.
2. Cook the tofu
   Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and set aside.
3. Prepare the vegetables
   In the same pan, add the remaining 1 tablespoon of oil. Add the broccoli florets, bell pepper, and carrots. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
4. Make the teriyaki sauce
   If using homemade sauce, combine soy sauce, mirin, brown sugar, and grated ginger in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened. If using store-bought, warm it slightly in a small saucepan.
5. Combine tofu and sauce
   Return the crispy tofu to the pan with the vegetables and pour the teriyaki sauce over everything. Stir gently to coat and simmer for 2-3 minutes until the sauce has glazed the tofu and vegetables.
6. Assemble the bowls
   Divide the cooked rice among four bowls. Top each with an equal portion of the teriyaki tofu and vegetables. Drizzle any remaining sauce from the pan over the bowls.
7. Garnish and serve
   Sprinkle each bowl with sesame seeds and sliced green onions. Serve immediately while hot, with additional teriyaki sauce on the side if desired.