• Preheat oven to 425 F or 218 C.
• Cut tofu into small 1 inch cubes.
• In a large resealable plastic bag, add tofu cubes and cornstarch. Gently shake until combined.
• On a large parchment lined baking sheet, evenly spread out tofu in a single layer. Bake for 24-28 minutes, flipping halfway through, until crisp with a light golden brown outside.
• While tofu is baking, make rice and vegetables. Cook rice to package instructions.
• Stir fry vegetables in a large pan with 1 tablespoon of olive (optional) over medium heat. Pan fry for a few minutes and then add in 1-2 tablespoon of water, cover, and steam for a few minutes. Cook until veggies are crisp and not overcooked.
• Stir frequently for about 5 minutes until sauce becomes caramelized on tofu.

Homemade Teriyaki Sauce

• In a small bowl whisk together cornstarch with 2 tablespoon of water and let sit for 1 minute.
• Meanwhile, in a small saucepan, add in soy sauce, maple syrup, water, rice vinegar, garlic and ginger. Cook over medium heat until it begins to low boil.
• Turn heat down to low and add in cornstarch water mixture. Stir to combine.
• Cook for a few minutes, stirring frequently, until it begins to thicken. Remove from the heat once it starts to thicken. It will continue to thicken even when taken off the heat.

Arrange Stir Fry

• In a large bowl, gently mix tofu with teriyaki marinade.
• Arrange stir fry bowl with rice, then veggies, and top with tofu. Sprinkle with green onion (sliced) and/or sesame seeds. Enjoy!