1teaspoonvinegar-based hot sauce(like Frank’s Hot Sauce)
1tablespoonarrowroot starch(I use Bob's Red Mill)
First, cook the rice according to directions and press the tofu (drain the tofu, wrap it in a clean dish towel and lay something heavy on it for 15-20 minutes to remove extra water). Line a large baking sheet with parchment paper and preheat the oven to 375ºF.
Meanwhile, prepare the vegetables and add all the Teriyaki Sauce ingredients to a bowl or large measuring cup and whisk together. Place the sauce in the fridge until needed.
After pressing the tofu, cut it into ¾ inch cubes. Spread the tofu out on the parchment-lined pan and drizzle with a little tamari. Bake for 40 minutes, gently flipping halfway through for even cooking. The tofu is done when it’s browned and firm to touch.
When the rice and tofu are almost done, start sautéing the veggies. This part comes together quite quickly so best to have your veggies chopped and ready. Add the red onion, mushrooms, and red pepper to a wide sauté pan or medium sized pot and sauté over medium/high heat with a few tablespoons of water for 5 to 7 minutes, stirring frequently, until the onion starts to soften and mushrooms begin to brown. Add water as needed to prevent burning.
Now remove the sauce from the fridge, whisk together again so all the arrowroot starch is dissolved and then add this to the pan along with the broccoli. Stir and cover the pan/pot. Bring the sauce to a simmer over medium heat and simmer for 5 to 7 minutes, covered, or until the sauce thickens and the broccoli is bright green and tender. Stir occasionally to prevent sticking
Divide the rice between bowls and layer with teriyaki veggies and baked tofu. Garnish with sesame seeds, sliced green onion, and carrots.
You can use quinoa instead of brown rice and skip the tofu altogether if you're not a fan of tofu. You can add 1½ cups cooked chickpeas instead.