Teriyaki Tofu Bowl

12 ounces tofu, extra firm

2 tsp minced ginger, divided

2 tbsp minced garlic, divided

1/3 cup low sodium soy sauce, plus 1 tbsp, divided

1 tbsp rice vinegar

2 tbsp honey

1 tbsp cornstarch

1 cup water

1/2 tsp sesame oil, divided

2 tbsp vegetable oil

4 cups cauliflower rice, about 1 large head grated

1/4 cup green onions, thinly sliced

sesame seeds, for garnish

Method:

Teriyaki Tofu:

• Drain tofu and dry with paper towels.

• Cut tofu into ½ inch thick slices, then cut into triangles.

• Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with additional towels, lightly press and allow to dry for about 10 minutes.

• In the meantime, make the teriyaki sauce.

• In a medium-sized bowl whisk together 1 teaspoon ginger, 1 tablespoon garlic, ⅓ cup soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 1 tablespoon cornstarch, 1 cup water and ¼ teaspoon sesame oil. Set aside.

• In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

• Cook half of the tofu for 2 minutes, until golden brown and slightly crisp. Turn over and cook another 2 minutes. Transfer to a plate lined with paper towel.

• Repeat with the remaining tofu triangles, adding a little more oil if needed.

• Whisk the teriyaki sauce and add to the non-stick pan.

• Allow to come to a boil and cook for about 1 minute until thickened, whisking the entire time.

• Add in tofu, stir to coat and turn off heat. Cover to keep warm.

Cauliflower Rice:

• Heat a wok or large skillet over medium-high heat.

• Add 1 tablespoon vegetable oil and ¼ teaspoon sesame oil.

• Once the oil is hot, add 1 teaspoon ginger and 1 tablespoon garlic.

• Stir-fry for 30 seconds. Add the cauliflower rice and stir-fry for another minute.

• Cover and cook for 5 minutes or until tender, stirring every few minutes.

• Add 1 tablespoon soy sauce, and stir to combine.

• Turn off heat and season with salt and pepper as desired. Cover until ready to serve.