Tofu Rice Bowl

Cook the rice according to package instructions.

Press the tofu by wrapping it in a clean kitchen towel and placing something heavy on top for 10–15 minutes. You can also use a tofu press if you prefer. This step is optional, but it helps the tofu get crispier.

Cut the tofu into cubes and place them in a bowl. Add the soy sauce and rice vinegar, then gently toss to coat.

Add the tofu to a large zip-top bag along with the cornstarch, seal it, and shake until evenly coated. You can also toss everything together in a bowl if you prefer.

Heat the oil in a large pan over medium-high heat. Add the tofu in a single layer and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides.

In a small bowl, whisk together the vegetable broth or water, soy sauce, rice vinegar, sugar, cornstarch, ground ginger, garlic powder, and sesame oil.

Pour the sauce into the pan with the tofu and cook for 1–2 minutes, stirring, until the sauce thickens and coats the tofu.

Assemble the bowls by dividing the rice among serving bowls. Top with the tofu, edamame, cucumber, carrot, and green onions. Sprinkle with sesame seeds and serve immediately.