Teriyaki tofu bowls

Ingredients:

1 block of firm or extra firm tofu, pressed and drained

2 cups of mixed vegetables (such as bell peppers, broccoli, carrots, snap peas)

1/4 cup soy sauce (or tamari for gluten-free option)

2 tablespoons maple syrup or brown sugar

2 cloves garlic, minced

1 teaspoon grated ginger

2 tablespoons rice vinegar

1 tablespoon cornstarch or arrowroot powder

2 tablespoons water

Sesame seeds and sliced green onions for garnish (optional)

Cooked rice or noodles for serving

 Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Cut the tofu into cubes or strips and arrange them on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.

While the tofu is baking, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, maple syrup or brown sugar, minced garlic, grated ginger, and rice vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally.

In a small bowl, mix together the cornstarch or arrowroot powder and water until smooth. Add this slurry to the simmering sauce and whisk continuously until the sauce thickens, about 2-3 minutes. Remove from heat.

In a separate pan, stir-fry the mixed vegetables over medium-high heat until they are tender-crisp, about 5-7 minutes.

Once the tofu is done baking, add it to the pan with the cooked vegetables. Pour the teriyaki sauce over the tofu and veggies, tossing gently to coat everything evenly. Cook for an additional 2-3 minutes until the sauce is heated through and everything is well coated.

Serve the vegan teriyaki tofu and veggies over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired. Enjoy your delicious and nutritious meal!