Teriyaki Tofu Bowl

Step 1

Drain the 14-ounce block of extra-firm tofu and wrap it completely in clean kitchen towels or paper towels. Place it on a plate, set another plate on top, and weight it down with a heavy object (like canned goods or a cast iron skillet). Let it press for at least 10 minutes — this removes excess moisture so the tofu will brown instead of steam.

Step 2

While the tofu presses, make the teriyaki glaze. In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 teaspoon maple syrup, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. In a separate small cup, dissolve 1 teaspoon cornstarch in 2 tablespoons water until smooth. Set both bowls aside.

Step 3

Trim the ends off 1 medium zucchini and slice it on a bias into 1/4-inch-thick ovals — the angle cut creates more surface area for browning. Core and deseed 1 red bell pepper, then cut it into 1-inch pieces. Keep the vegetables in separate piles.

Step 4

Remove the pressed tofu from its towels and cut it into eight 1-inch cubes. Pat the surface of each cube gently with a clean paper towel to remove any remaining moisture on the outside.

Step 5

Set a 12-inch stainless steel or cast iron skillet over medium-high heat. Once preheated (about 1 minute), pour in 2 tablespoons neutral oil and let it shimmer until a tiny wisp of smoke appears — about 30 seconds. Carefully add the 8 tofu cubes in a single layer, spacing them so they don't touch. Do not stir for 3-4 minutes — you want a golden, crispy crust to form on the bottom. Listen for a gentle, steady sizzle; if it's popping loudly, the heat is too high.

Step 6

Using a fish spatula or wide wooden spoon, gently flip each tofu cube and cook the opposite side for another 2-3 minutes until golden brown. The cubes should look caramelized on two sides but don't need to be browned on every face.

Step 7

Push the tofu cubes to the edges of the skillet, creating a clear space in the center. Add the zucchini slices and red bell pepper pieces to the center, seasoning them with a pinch of sea salt and black pepper. Let the vegetables sit undisturbed for 2-3 minutes, allowing them to char slightly, then toss everything together. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly browned.

Step 8

Pour the teriyaki glaze around the tofu and vegetables. Give the cornstarch slurry a quick re-whisk (cornstarch settles), then pour it in as well. Toss everything gently to coat. The sauce will bubble and thicken quickly — about 1-2 minutes — as it heats through. Look for the glaze to coat each piece with a glossy, syrupy finish. Remove from heat.

Step 9

Divide the cooked sushi rice or short-grain white rice between two bowls, creating a small well in the center of each mound with the back of a spoon. Spoon half of the teriyaki tofu, vegetables, and sauce into each bowl. The warm rice will soak up the sauce as you eat.

Step 10

Garnish each bowl with 1 tablespoon sesame seeds scattered over the top and half of the sliced green onions. Taste a bite of the sauce and add a few drops of additional soy sauce if you'd like more depth. Serve immediately while the bowls are hot.