Tofu rôti et champignons glacés à la sauce teriyaki

• Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with remaining garlic salt, half the Asian Sesame Spice Blend and pepper.
• When hot, add tofu. Sear for 1-2 min, until golden. 
• Transfer tofu to an unlined baking sheet. Rinse and wipe out pan. Roast in the middle of the oven for 6-8 min, until golden.

• While tofu cooks, peel, then halve carrot lengthwise. Cut into 1/4-inch thick half moons.
• Reheat the same pan over medium-low. 
• WHen hot, add 1/2 tbsp (1 tbsp) oil, 2 tbsp (1/4 cup) water, carrots and remaining Asian Sesame Spice Blend.
• Cook, for 5-7 min stirring often until carrot is tender and liquid has absorbed. 
• Transfer to a bowl and cover to keep warm.

• While carrots cook, thinly slice mushrooms.
• Thinly slice green onions.

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter. Swirl pan for 30 sec until butter melts.
• Add mushrooms. Season with salt and pepper. Cook, for 3-5 min stirring often until tender and golden. 
• Remove pan from heat. Stir in teriyaki sauce, honey and 1 tbsp (2 tbsp) water. 

• Fluff rice with a fork. Stir in half the green onions and carrots.
• Thinly slice tofu.
• Divide rice between plates.
• Top with tofu.
• Spoon mushroom teriyaki sauce overtop.
• Sprinkle remaining green onions overtop.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season pork. When the pan is hot, add tofu. Sear for 1-2 min, until golden. Transfer tofu to an unlined baking sheet. Roast in the middle of the oven for 6-8 min, until golden.