Teriyaki Glazed Tofu Stir-Fry with Brown Rice

Press the 14 oz of tofu between paper towels with a heavy object on top for 15 minutes to remove excess moisture.

While the tofu is pressing, rinse 1 cup of brown rice under cold water, then cook according to package instructions (typically 2 cups water to 1 cup rice, simmered for about 35-40 minutes).

Prepare the teriyaki sauce by combining 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 2 tablespoons honey, 1 tablespoon grated fresh ginger, and 3 minced garlic cloves in a small bowl.

In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Set aside.

Cut the pressed tofu into 1-inch cubes. Slice 1 red bell pepper into thin strips, julienne 2 medium carrots, and chop 3 green onions (separate white and green parts).

Heat 1 tablespoon sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 2-3 minutes per side until golden brown and crispy. Remove tofu and set aside.

In the same pan, add the remaining 1 tablespoon sesame oil. Add the white parts of green onions and stir-fry for 30 seconds.

Add 2 cups broccoli florets, sliced bell pepper, julienned carrots, and 1 cup snap peas to the pan. Stir-fry for 4-5 minutes until vegetables are crisp-tender.

Return the tofu to the pan, then pour in the teriyaki sauce. Bring to a simmer for 1 minute.

Stir the cornstarch slurry again and pour it into the pan. Cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables.

Serve the stir-fry over the cooked brown rice. Garnish with the green parts of green onions and 1 tablespoon sesame seeds.