Teriyaki Tofu

Preheat the oven to 200 °C and line a baking sheet with parchment paper.

Place the tofu into a medium bowl and add the soy sauce, vegetable oil, cornstarch, and pepper. Toss to coat the tofu.

• tofu: 400 g
• soy sauce: 1 tbsp
• vegetable oil: 1 tbsp
• cornstarch: 1 tbsp
• pepper: ¼ tbsp

Arrange the tofu pieces in a single layer on the baking sheet. Bake for about 30 min , turning halfway through, until browned and crispy.

• tofu pieces from step 2

While the tofu bakes, prepare the vegetables, rice and sauce.

Add rice and water to a small pot with a pinch of salt. Once the water starts to boil, reduce heat and cook until the rice has absorbed all of it, about 20 min .

• rice: 1 cup
• water: 2 cup
• salt

Add broccoli, edamame and carrots to a microwave safe bowl with some water. Microwave for 10-15 min

• broccoli: ½ head
• edamame: ½ cup
• carrots: 2
• water: 3 tbsp

Stir water, brown sugar}, soy sauce, rice vinegar, mirin, toasted sesame oil, garlic, and ginger together in a small saucepan.

• water: ¼ cup
• brown sugar: 3 tbsp
• soy sauce: ⅓ cup
• rice vinegar: 2 tbsp
• mirin: 2 tbsp
• toasted sesame oil: 1 tsp
• garlic: 1 clove
• ginger: 1 tsp

Place the saucepan over medium heat and bring the sauce to a simmer. Lower the heat and allow it to simmer for 10 min , until reduced by about one third.

Stir water and cornstarch together in a small bowl or cup. Stir the mixture into the sauce and allow it to simmer for about 1 min more, until it thickens up a bit. Remove the pot from the heat.

• water: 2 tbsp
• cornstarch: 1 tbsp

When the tofu is finished cooking, add it to the pot and stir to coat the tofu with sauce.

Divide onto plates with rice and steamed veggies. Top with sesame seeds and scallions. Serve.

• sesame seeds
• scallions: 3