Teriyaki Tofu Rice Bowls

Ingredients

• 1 block Firm Tofu
• 4 tbsp Cornstarch
• 2 tbsp Neutral Oil
• 1 tbsp Sesame Oil
• 3 tbsp Soy Sauce
• 2 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 2 cloves Garlic
• 1 tsp Fresh Ginger
• 2 cups Short-grain White Rice
• 2 cups Green Cabbage
• ¼ cup Green Onions
• 1 tbsp Sesame Seeds
• 3 tbsp Vegan Mayonnaise

Instructions

1. Cook the short-grain rice according to package directions. Keep warm.
2. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, garlic, and ginger to make the teriyaki sauce. Set aside.
3. Tear the pressed tofu into rough chunks and place in a bowl. Sprinkle with cornstarch in two additions, tossing between each to coat all sides evenly.
4. Heat the neutral oil and sesame oil in a large skillet over medium-high heat. Add the tofu chunks in a single layer and cook for 4 to 5 minutes per side, until golden and crispy on all sides.
5. Pour the teriyaki sauce over the tofu. Toss to coat and cook for 1 to 2 minutes until the sauce thickens and glazes the tofu. Remove from heat.
6. Divide the cooked rice among 4 bowls. Top each with shredded cabbage, then a portion of the teriyaki tofu. Drizzle with vegan mayonnaise and sprinkle with sesame seeds and scallions.