Ingredients:

  • 1 block (14 oz / 400g) extra-firm tofu, pressed
  • 2 tablespoons cornstarch (20g)
  • 2 tablespoons neutral oil (vegetable, canola, or grapeseed) (30ml)
  • ¼ cup soy sauce (low-sodium recommended) (60ml)
  • ¼ cup mirin (60ml)
  • 2 tablespoons sake (optional, can substitute with water) (30ml)
  • 2 tablespoons brown sugar (packed) (30g)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon ginger, grated (5g)
  • 1 clove garlic, minced (3g)
  • 1 teaspoon sesame oil (5ml)
  • 1 teaspoon cornstarch (5g), mixed with 1 tablespoon cold water (15ml)
  • 2 cups cooked rice (brown, white, or jasmine) (400g)
  • 1 cup broccoli florets, steamed or blanched (100g)
  • 1/2 cup shredded carrots (50g)
  • 1/4 cup chopped green onions (scallions) (25g)
  • 2 tablespoons sesame seeds (15g)

Instructions:

  1. Press tofu to remove excess water.
  2. Cut the tofu into cubes or slices. Toss with cornstarch until evenly coated.
  3. Whisk together soy sauce, mirin, sake (or water), brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small saucepan.
  4. Heat oil in a large skillet over medium-high heat. Fry the tofu until golden brown and crispy on all sides. Remove from skillet and set aside.
  5. Pour the teriyaki sauce into the same skillet. Bring to a simmer. Whisk in the cornstarch slurry (cornstarch and water). Cook, stirring constantly, until the sauce thickens.
  6. Return the cooked tofu to the skillet and toss to coat evenly with the teriyaki sauce.
  7. Divide rice between two bowls. Top with teriyaki tofu, broccoli, shredded carrots, and green onions.
  8. Sprinkle with sesame seeds and serve immediately.