Crispy Tofu Teriyaki Rice Bowls

What you need

• 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 2 cups cooked short-grain white rice
• 2 tablespoons vegetable oil for frying
• 1/3 cup soy sauce or tamari
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water

The easy way

1. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
2. Add tofu cubes in a single layer and cook undisturbed for 3-4 minutes per side until golden and crispy on all sides; remove tofu from the pan.
3. In the same pan, combine soy sauce, brown sugar, rice vinegar, ginger, and garlic; bring to a simmer over medium heat.
4. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and coats the back of a spoon.
5. Return the tofu to the pan, tossing gently to coat evenly with the glaze.
6. Serve the glazed tofu over hot rice; store any remaining sauce and tofu separately in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.