From craving to table
Instructions
- 1
Prepare the teriyaki sauce: In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, cornstarch, water, garlic, and ginger until smooth. Set aside.
- 2
Pat tofu dry and cut into 1-inch cubes. Toss tofu cubes in cornstarch until evenly coated.
- 3
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Transfer tofu to a plate.
- 4
Add remaining tablespoon of oil to the skillet. Add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until just tender but still crisp.
- 5
Return tofu to the pan with the vegetables. Pour in the teriyaki sauce and cook, stirring, until the sauce thickens and coats the tofu and vegetables, about 2-3 minutes.
- 6
Serve the tofu and vegetables over bowls of cooked rice. Top with sliced green onions and sesame seeds, if desired.
- 7
Enjoy immediately!