Teriyaki Tofu Rice Bowl - Chloe Ting Recipes

Ingredients

• 800g firm or extra-firm tofu (1 packet) - for the baked tofu
• 2 tbsp olive oil - for the baked tofu
• 3 tbsp cornstarch - for the baked tofu
• 1 tsp salt - for the baked tofu
• Pinch of white pepper - for the baked tofu
• 60ml reduced-sodium soy sauce - for the teriyaki sauce
• 80ml water - for the teriyaki sauce
• 1 tbsp cornstarch - for the teriyaki sauce
• 1 tbsp honey - for the teriyaki sauce
• 3 tbsp monk fruit sweetener - for the teriyaki sauce
• 1/4 tsp garlic powder - for the teriyaki sauce
• 1/4 tsp ginger powder - for the teriyaki sauce
• 2 servings cooked brown rice - for the to serve
• 1/2 cucumber, sliced - for the to serve
• Sprinkle of sesame seeds (optional) - for the to serve
• Sprinkle of green onions (optional) - for the to serve