📖 Instructions

1. Prepare the Tofu: Begin by pressing the tofu to remove excess water. Wrap the block of firm or extra-firm tofu in several layers of paper towels. Place a heavy object (like a cast-iron skillet or a stack of books, perhaps your old college textbooks gathering dust) on top and let it sit for at least 30 minutes. This step is crucial for achieving crispy tofu.
2. Cut the Tofu: Once the tofu is pressed, cut it into roughly 1-inch cubes. Uniform size helps ensure even cooking.
3. Marinate the Tofu: In a bowl, combine the cubed tofu with 2 tablespoons of teriyaki sauce (save the rest for later!). Gently toss to coat, ensuring each piece is nicely covered. Let it marinate for at least 15 minutes. The longer it marinates, the more flavorful it becomes. I sometimes let it sit for an hour or two while I’m off doing other things – like attempting (and failing) to fold a fitted sheet.
4. Prep the Vegetables: While the tofu marinates, prepare your vegetables. Slice the onion into thin wedges, cut the bell pepper into strips, and chop the broccoli into florets. Mince the garlic and ginger. I once tried using pre-minced garlic from a jar and it just wasn't the same. Fresh is definitely best here!
5. Cook the Tofu: Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Once the oil is hot (but not smoking!), add the marinated tofu in a single layer. Avoid overcrowding the pan; work in batches if necessary. Cook for about 6-8 minutes, flipping occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
6. Sauté the Aromatics: Add the remaining tablespoon of sesame oil to the wok. Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic; burnt garlic is a flavor nobody wants.
7. Stir-fry the Vegetables: Add the sliced onion and bell pepper to the wok and stir-fry for 3-4 minutes, until they start to soften. Then, add the broccoli florets and continue to stir-fry for another 3-4 minutes, until they are tender-crisp.
8. Combine and Simmer: Return the cooked tofu to the wok with the vegetables. Pour the remaining teriyaki sauce over the mixture and stir well to combine. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat everything evenly. I love how the sauce bubbles and caramelizes around the edges – that’s when you know it’s ready!
9. Build the Tower: Now for the fun part! On each plate, carefully stack the stir-fried vegetables and tofu into a “tower.” Don’t worry if it’s not perfect; rustic is charming, right?.
10. Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the towers. Serve immediately and enjoy your masterpiece. I like to serve mine with a side of brown rice or quinoa, but it’s also great on its own.