Vegan Tofu Teriyaki Bowl

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, toss the cubed tofu with sesame oil, then gently coat with cornstarch until evenly covered.

Spread the tofu on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

While the tofu bakes, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and water in a small saucepan.

Bring the sauce mixture to a simmer over medium heat for 3-4 minutes until slightly thickened and glossy, then remove from heat.

Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.

Toss the baked crispy tofu directly into the saucepan with the teriyaki glaze until completely coated.

Assemble the bowls by dividing the warm jasmine rice, steamed broccoli, and glazed teriyaki tofu between two bowls. Garnish with sesame seeds and serve immediately.