Teriyaki Roasted Tofu & Tomato Basil Rice

I've always been obsessed with anything teriyaki-sauce since I was little. Me and my little sister always chose teriyaki dishes in Japanese restaurants when we were kids *before we fell in love with sushi ;)*

This time I decided to make a vegan, lower in sodium, lower in fat teriyaki dish! And it turned out amazingly delicious! I hope you guys can try it out and love it as much as I do!

Recipe

For the teriyaki sauce:

• 1/4 c low sodium soy sauce/tamari or regular soy sauce if you don't mind more sodium
• 2 tbsp mirin/rice vinegar
• 2 tbsp water
• 1/4 c coconut sugar/brown sugar
• 1 tsp cornstarch
• 2 tsp water

For the rest of the dish:

• 1/2 a package of firm silken tofu (about 150 gr), cut into slices
• 3 c cooked rice (I used white Japanese rice, you can use any type of rice that you have)
• 1 package cherry tomatoes (about 1 1/2 c), halved
• handful of basil leaves, torn into pieces

Method

For the teriyaki sauce:

1. Mix all the ingredients except cornstarch and water together in a small pot over medium heat until the sugar is dissolved.
2. Mix together the cornstarch and water in a small dish, pour into the pot.
3. Stir well and simmer until the sauce is thickened slightly.

For the rest of the dish:

1. Preheat the oven to 180 Celcius. Line two baking sheets with parchment paper. 
2. Place the tofu slices on a plate, pat dry with a clean paper towel to absorb excess moisture.
3. Arrange the tomato halves on a baking sheet. Arrange the tofu slices on the other baking sheet, put both baking sheets in the oven. Take the tofu out after 10 minutes and flip the slices, bake again for another 5-10 minutes with the tomatoes until cooked & lightly browned. *you don't need to flip the tomatoes, just the tofu*
4. Toss the cooked rice, torn basil leaves, and roasted tomatoes in a bowl.
5. Dip the baked tofu slices into the teriyaki sauce, serve together with the rice, drizzle any leftover sauce on top of the rice, Enjoy! :)