Vegan Chicken Teriyaki

Ingredients:
- 1 block of extra-firm tofu, pressed and cut into bite-sized pieces
- 2 tablespoons of cornstarch
- 1 tablespoon of vegetable oil
- 1/4 cup of low-sodium soy sauce
- 2 tablespoons of brown sugar
- 1 teaspoon of grated ginger
- 1 garlic clove, minced
- 1/4 cup of water
- 1 tablespoon of cornstarch
- Cooked rice, for serving

Steps:
1. In a bowl, toss the bite-sized pieces of tofu with 2 tablespoons of cornstarch, coating well.
2. Heat a non-stick pan over medium-high heat and add the vegetable oil.
3. Once hot, add the tofu pieces and cook until golden brown on all sides, about 8 minutes. Remove from the pan and set aside.
4. In the same pan, reduce heat to medium and add the low-sodium soy sauce, brown sugar, grated ginger, and minced garlic, stirring until sugar has dissolved.
5. In a small bowl, mix 1/4 cup of water with 1 tablespoon of cornstarch to create a slurry. Add the slurry to the sauce and stir until it thickens.
6. Add the tofu back into the pan and toss until the tofu is coated with the teriyaki sauce.
7. Serve the vegan chicken teriyaki over a bed of cooked rice. Enjoy!