Crispy Tofu Bowl

Press the tofu by wrapping it in paper towels and placing it between two plates for at least 30 minutes to remove excess moisture.

Prepare the marinade by combining soy sauce, mirin, brown sugar, sesame oil, and ginger in a small pan. Heat gently until the sugar dissolves.

Cut the pressed tofu into cubes and marinate in the sauce for at least 30 minutes or overnight for better flavor.

Heat canola oil in a pan over medium-high heat. Add the marinated tofu cubes and cook until golden and crispy on all sides, about 5-8 minutes.

In a separate pan, pour in the reserved marinade and add rice vinegar. Bring to a boil, then simmer for about 4 minutes to thicken.

Serve the crispy tofu over a bed of rice, drizzled with the sauce, and garnish with furikake and chopped scallions.