STICKY TERIYAKI TOFU

12-14 oz. block firm tofu 
1 1/2 tbsp cornstarch 
1/2 tsp onion powder
1/2 tsp garlic powder

1/4 tsp black pepper
1/2 tsp salt

3-4 tbsp maple syrup or honey 
2 tsp fresh ginger minced
1 1/2 tsp fresh garlic minced
2 1/2 tbsp soy sauce 
1/2 cup water
Juice of one lemon or rice vinegar
1 tbsp cornstarch + 2 tbsp water
2 tbsp Mirin or dry sherry (optional)


Cooked rice noodles or rice
1 Red bell Peppers, cut into strips

Shredded carrots or other veggies of choice
Cooking spray
Fresh chives chopped
Sesame seeds

Preheat oven to 400F and line a baking sheet with parchment paper.
Press tofu for at least 15 minutes, then cut into 1-inch (2 1/2 cm) pieces.
Put the cornstarch, onion powder, garlic powder, black pepper, and salt to a bowl and stir. Add the tofu and carefully stir to coat the tofu from all sides.
Transfer the tofu to the lined baking sheet. Spray with cooking spray, then bake in the oven for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice.
To make the sauce, add the maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice. Stir to combine and bring to a simmer.
Mix cornstarch with 2 tbsp water and add it to the saucepan. Let simmer for a few minutes until thickened.
Add the baked tofu and stir to cover the tofu with the sauce from all sides.
Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives. 

Note: Cauliflower can be used instead of Tofu.

Source: ElaVegan