This easy recipe features crispy tofu covered in teriyaki sauce paired with fluffy white rice, pineapple, and edamame. Top with cilantro, green onions, chopped cashews, and sesame seeds for a wholesome bowl! With two methods to cook the tofu, this recipe is very adaptable!
Press tofu: Open tofu package and drain. Wrap with paper towels or tea towel. Sandwich in between two plates and place a heavy object on the top plate. Let sit for at least 10 minutes.
Cook rice using your preferred method. I make mine in my Instant Pot!
Add all ingredients (minus 1 Tablespoon water and corn starch) to a pan over medium heat. Stir until sauce begins to thicken.
Mix corn starch with water to make a slurry and add to sauce. Heat until thickened up. Add water to thin sauce or more corn starch 1/2 teaspoon at a time to thicken up. remove from heat.
Unwrap and cut into cubes. Transfer to mixing bowl. Add corn starch and tamari. Mix well with rubber spatula.
Heat oil in a pan over medium heat. I will put the teriyaki sauce in a bowl and use the same pan. Cook tofu for 1-2 minutes on each side until it's a nice golden-brown color
Preheat oven to 400 degrees Fahrenheit. Adjust rack to the center.
Add tofu to parchment paper-lined baking sheet. Bake for 20-25 minutes, flipping halfway through.
Once tofu is cooked, mix with teriyaki sauce until evenly coated.
Add cooked rice to a bowl. Top with teriyaki tofu, pineapple, and edamame. Top with desired toppings. Add an extra drizzle of teriyaki sauce!