Prepare the Teriyaki Sauce

• In a small saucepan, mix the water, tamari, coconut sugar, rice vinegar, garlic, ginger, and red pepper flakes (if using).
• Heat over medium-low, stirring until smooth. Bring to a simmer.
• While you’re waiting for it to simmer, make the slurry. In a small bowl, whisk together water and arrowroot starch.
• Pour in the slurry. Whisk constantly until the sauce is thickened, about 30 seconds.
• Remove from the heat and set aside.

Pan Fry the Tofu

• Cut the tofu into large cubes. First cut in half horizontally, then into quarters widthwise and lengthwise (see photo above). Place on a kitchen towel to gently dry.
• In a large heavy saute pan, place the tofu in 2 tablespoons COLD OIL. Then bring it up to medium heat. Once it’s simmering, cook 5 to 6 minutes until one side is golden brown and not sticking to the pan.
• Flip the tofu: Use a fork or a spatula. If it’s sticking a lot let it cook a little longer before turning.
• Cook another 5 to 6 minutes until golden.
• Remove tofu to a plate, Pour 1/3 of the teriyaki sauce over the tofu and stir to coat. Set aside while you make the vegetables.

Stir Fry the Vegetables

• In the same pan, heat the remaining 1 tablespoon of oil on medium. Add the mushrooms. Saute for 3 to 4 minutes, or until softened.
• Add the broccoli and carrots. Saute 3-4 minutes until broccoli is bright green.
• Pour in the remaining sauce and tofu. Mix to combine evenly.
• Let simmer 1 minute to warm the tofu.
• Stir in about half of the scallions.
• Serve warm, either alone or with buckwheat noodles, quinoa or rice.
• Sprinkle remaining scallions and sesame seeds on the top.