Quick Teriyaki Tofu Stir-Fry with Brown Rice

Rinse 3/4 cup brown rice under cold water. Add to a pot with 1 1/2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender.

While rice cooks, drain the 14 oz tofu and press between paper towels to remove excess moisture. Cut into 1-inch cubes.

Cut 2 cups broccoli into florets, peel and slice 1 medium carrot into thin matchsticks, and slice 1 medium red bell pepper into strips. Mince 2 cloves of garlic.

In a small bowl, mix 3 tablespoons soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar. In another small bowl, combine 1 teaspoon cornstarch with 2 tablespoons water to make a slurry.

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

Add remaining 1 tablespoon oil to the pan. Add carrots and stir-fry for 2 minutes. Add broccoli and bell pepper, stir-fry for another 3 minutes until vegetables begin to soften but remain crisp.

Add minced garlic and cook for 30 seconds until fragrant.

Return tofu to the pan. Pour in the soy sauce mixture and stir to coat everything.

Add the cornstarch slurry to the pan and stir continuously until the sauce thickens, about 1-2 minutes.

Fluff the cooked rice with a fork and divide between two plates. Top with the teriyaki tofu stir-fry.

Sprinkle 1 teaspoon sesame seeds over the stir-fry before serving.