Let’s get cooking! Here’s how you can bring this delightful bowl to life:

1. Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place something heavy on top for about 15 minutes.
2. Once pressed, cut the tofu into cubes and toss them with soy sauce, sesame oil, and cornstarch. This helps achieve a crispy exterior.
3. Heat a non-stick pan on medium heat and add the tofu cubes. Cook until golden brown on each side, about 10 minutes. Remove from the pan and set aside.
4. In the same pan, add a little more sesame oil if needed, and toss in the broccoli, bell pepper, snap peas, and carrots. Stir-fry for 5-7 minutes until the veggies are tender-crisp.
5. Return the tofu to the pan and pour in the teriyaki sauce. Stir to coat everything evenly, and let it cook for another 2-3 minutes.
6. Serve the tofu and veggies over a bed of cooked brown rice. Garnish with sesame seeds and chopped scallions for an extra touch of flavor.

Cooking Tip: If you’re like me, always multitasking, prepare your rice ahead of time or use leftover rice from the fridge. It saves time and makes the process smoother.