Teriyaki Tofu (Easy Dinner in 20 Minutes)

Press the tofu for approximately 15 minutes using either a tofu press or place it in between a clean kitchen towel or paper towels with a heavy object on top such as a pot

In the meantime, make the teriyaki sauce by adding the soy sauce, maple syrup, rice vinegar, ginger, garlic and 3 tablespoons of water in a small bowl. Mix to combine

In a separate small bowl or ramekin, add 1 teaspoon of cornstarch and 1 tablespoon of water to make the cornstarch slurry. Mix or whisk to combine well so there are no clumps

Once pressed, cut tofu into small bite sized pieces. You can also use your hands to tear the tofu into rustic shapes like I have done Place in a large bowl, add 2 teaspoons of cornstarch and toss so that the tofu is coated

Add olive oil to a saucepan over medium-high heat. Add the tofu pieces in a single layer so they're not touching. Pan fry for 5 minutes, flipping the sides over half way so they're all lightly golden brown with a slight crisp

Transfer the tofu to a plate and add the teriyaki sauce to the same pan. Allow it to simmer for 3-5 minutes until you can see it lightly bubbling

Add the tofu back to the pan and toss so that all the pieces are coated in the sauce

Pour in the cornstarch slurry and stir through. Allow it to cook for 1-2 minutes until you see the sauce has thickened up nicely and its ready to serve! Serve some basmati rice in bowls and top with your delicious glazed Teriyaki Tofu and veggies. Garnish with a sprinkle of sesame seeds, sliced green onions and enjoy!