---
tags:
  - main
  - asian
  - tofu
source:
  name: Connoisseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/teriyaki-tofu/#recipe
locale: en_US
diet: vegan
servings: 3
prep time: 10m
cook time: 30m
---

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

Place the @tofu{400%g}(drained, pressed and cut into 1-inch pieces) into a #medium bowl{} and add the @soy sauce{1%tbsp}, @vegetable oil{1%tbsp}, @cornstarch{1%tbsp}, and @pepper{1/4%tbsp}.
Toss to coat the tofu.

Arrange the @&(~1)tofu pieces{} in a single layer on the baking sheet.
Bake for about ~{30%min}, turning halfway through, until browned and crispy.

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

Add @rice{1%cup} and @-water{2%cup} 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}.

Add @broccoli{1/2%head}, @edamame{1/2%cup}(frozen, shelled) and @carrots{2}(cut into mouth-sized sticks) to a #microwave safe bowl{} with some @-water{3%tbsp}.
Microwave for ~{10-15%min}

Stir @-water{1/4%cup}, @brown sugar{3%tbsp}}, @soy sauce{1/3%cup}, @rice vinegar{2%tbsp}, @mirin{2%tbsp}, @toasted sesame oil{1%tsp}, @garlic{1%clove}(minced), and @ginger{1%tsp}(grated) together in a #small saucepan{}.

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{2%tbsp} and @cornstarch{1%tbsp} 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.

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{}(toasted) and @scallions{3}(chopped).
Serve.