By Robert J. Matthews
1 block of firm tofu, pressed and cut into cubes 1/2 cup soy sauce 1/4 cup mirin 2 tablespoons maple syrup or brown sugar 1 tablespoon rice vinegar 1 teaspoon grated ginger 2 cloves garlic, minced 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
In a bowl, whisk together soy sauce, mirin, maple syrup or brown sugar, rice vinegar, grated ginger, and minced garlic.
Heat a bit of oil in a pan over medium-high heat. Add the tofu cubes and cook until all sides are golden brown.
Pour the teriyaki sauce over the tofu and stir to coat. If you want a thicker sauce, mix cornstarch with water, add it to the pan, and stir until the sauce thickens.
Garnish the teriyaki tofu with sesame seeds and sliced green onions if desired. Remove from heat and set aside.
Heat sesame oil or vegetable oil in a separate pan over medium-high heat.
Add broccoli florets and cook until they are charred and tender-crisp. Season with salt and pepper to taste.
Arrange the charred broccoli alongside the teriyaki tofu on a plate.