Quick High-Protein Teriyaki, Tofu, and Cauliflower Rice Bowl
[Vegan, Gluten-Free]

To Make the Teriyaki Tofu:

1. Drain tofu and dry with paper towels. Cut tofu into 1/2-inch thick slices, then cut into triangles. Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with additional towels, lightly press and allow to dry for about 10 minutes. In the meanwhile, make the teriyaki sauce.
2. In a medium sized bowl, whisk together 1 teaspoon ginger, 1 tablespoon garlic, 1/3 cup soy sauce, 1 tablespoon rice vinegar, 2 tablespoons sweetener, 1 tablespoon cornstarch, 1 cup water, and 1/4 teaspoon sesame oil. Set aside.
3. In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Cook half of the tofu for 2 minutes, until golden brown and slightly crisp. Turn over and cook another 2 minutes. Transfer to a plate lined with paper towel.
4. Repeat with the remaining tofu triangles, adding a little more oil if needed.
5. Whisk the teriyaki sauce and add to the non-stick pan. Allow to come to a boil and cook for about 1 minute until thickened, whisking the entire time. Add in tofu, stir to coat and turn off heat. Cover to keep warm.

To Make the Cauliflower Rice:

1. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1/4 teaspoon sesame oil. Once the oil is hot, add 1 teaspoon ginger and 1 tablespoon garlic. Stir-fry for 30 seconds. Add the cauliflower rice and stir fry for another minute.
2. Cover and cook for 5 minutes or until tender, stirring every few minutes. Add 1 tablespoon soy sauce, and stir to combine. Turn off heat and season with salt and pepper as desired. Cover until ready to serve.

To Serve:

1. Equally portion out cauliflower rice, top with teriyaki tofu, top with sesame seeds, and green onions. Serve with additional vegetables if desired.