Teriyaki Tofu Bowls

Ingredients

• 2 blocks extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 2/3 cup teriyaki sauce
• 1 broccoli crown, cut into florets
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 cups cooked white rice
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds

Method

1. 1

   Press the tofu blocks under a weighted plate for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   15:00 · Press tofu
2. 2

   Toss the tofu cubes with cornstarch in a bowl until evenly coated.

3. 3

   Heat 2 tablespoons of vegetable oil in a 9-inch skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides, about 10 minutes.

   10:00 · Fry tofu
4. 4

   Remove the tofu from the skillet and set aside on a paper towel-lined plate.

5. 5

   Add the remaining 1 tablespoon of oil to the skillet. Add the broccoli, carrot, and bell pepper, and stir-fry over medium-high heat until crisp-tender, about 5 minutes.

   5:00 · Stir-fry vegetables
6. 6

   Add the garlic and ginger to the skillet and cook, stirring constantly, until fragrant, about 30 seconds.

   0:30 · Cook garlic and ginger
7. 7

   Return the tofu to the skillet and pour in the teriyaki sauce. Toss gently to coat and simmer until the sauce thickens slightly and clings to the tofu and vegetables, about 3 minutes.

   3:00 · Simmer in teriyaki sauce
8. 8

   Divide the cooked rice among four bowls and top with the teriyaki tofu and vegetables.

9. 9

   Garnish with sliced green onions and sesame seeds before serving.