Teriyaki Tofu Bowls

Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic puree, rice and half the sesame seeds. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Add veggie mix. Cook until softened, 2-3 min. Remove the pan from heat. Transfer veggies to a plate and cover to keep warm.

While veggies cook, whisk together teriyaki sauce, soy sauce, 1/2 tbsp cornstarch and 1/2 cup (1 cup) water in a medium bowl.

Heat the same pan (from step 3) over medium-high. Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook tofu until crispy, 6-7 min.** Add teriyaki mixture to the pan with tofu. Bring to a boil over high heat. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.