Teriyaki Tofu Bowls

Ingredients

• 200 g firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon cornstarch
• 1 cup cooked white rice
• 1 cup broccoli florets
• 2 tablespoons vegetable oil
• 1 teaspoon sesame seeds(optional)

Instructions

1. 1

   Press the tofu between paper towels for 5 minutes, then cut into 1‑inch cubes.

2. 2

   In a bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, and cornstarch to make the teriyaki glaze.

3. 3

   Heat 1 tablespoon of oil in a non‑stick skillet over medium‑high heat; add tofu cubes and fry until golden and crispy, about 4‑5 minutes; remove tofu and set aside.

4. 4

   Add the remaining oil to the skillet, then steam‑cook the broccoli florets for 3‑4 minutes until bright green and tender‑crisp.

5. 5

   Return the tofu to the skillet, pour the teriyaki glaze over, and toss to coat; cook for another 2 minutes until the sauce thickens and glazes the tofu.

6. 6

   Divide the cooked rice between two bowls, top with glazed tofu and broccoli, and sprinkle with optional sesame seeds.