Teriyaki Glazed Tofu & Vegetable Stir-Fry

Begin by preparing the brown rice. Rinse 2 cups of brown rice in cold water, then add to a pot with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes while preparing the rest of the meal.

Press the tofu: Drain 2 blocks of extra-firm tofu and wrap each in paper towels or a clean kitchen towel. Place a heavy object on top and let sit for 15 minutes to remove excess moisture.

While the tofu is pressing, prepare the teriyaki sauce. In a bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 3 tablespoons honey, 2 tablespoons rice vinegar, 2 tablespoons minced fresh ginger, and 4 minced garlic cloves.

Cut the pressed tofu into 1-inch cubes. Place in a bowl and gently toss with 2 tablespoons cornstarch until lightly coated.

Prepare the vegetables: Cut 2 cups of broccoli into florets, slice 2 red bell peppers into strips, julienne 2 medium carrots, trim 1 cup of snow peas, slice 8 ounces of shiitake mushrooms, and chop 6 green onions (reserve some for garnish).

Heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden and crispy. Remove and set aside.

In the same wok, add 1 tablespoon of sesame oil. Add the broccoli and carrots first, stir-frying for 3 minutes. Then add the bell peppers, snow peas, and mushrooms, cooking for another 3-4 minutes until vegetables are crisp-tender.

Return the tofu to the wok. Pour in the teriyaki sauce and bring to a simmer. Cook for 3-4 minutes, stirring gently, until the sauce thickens and coats everything evenly.

Stir in most of the chopped green onions, reserving some for garnish.

Serve the stir-fry over the cooked brown rice. Garnish with the remaining green onions and 2 tablespoons of sesame seeds.