1. Prepare the Tofu:
* If you haven’t already, press the tofu. Wrap the block of tofu in several layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top (like a few cookbooks or a cast iron skillet). Let it press for at least 30 minutes, or up to an hour, changing the paper towels if they become saturated. This step is crucial for removing excess water, which helps the tofu get crispy.
* Once pressed, pat the tofu dry and cut it into 1-inch cubes.
* In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce (or tamari) until lightly coated.
* Sprinkle the 2 tablespoons of cornstarch over the tofu and toss again gently until each cube is evenly coated. This coating will create a wonderfully crispy exterior.

2. Cook the Tofu (Choose Pan-Frying or Baking):

*   **Pan-Frying Method (Recommended for crispiness):**
    *   Heat 1 tablespoon of neutral cooking oil in a large non-stick skillet or wok over medium-high heat. The oil should be hot enough that a piece of tofu sizzles when added.
    *   Carefully add the coated tofu cubes to the skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
    *   Pan-fry for 8-12 minutes, turning the cubes every 2-3 minutes, until all sides are golden brown and crispy.
    *   Remove the tofu from the skillet and set aside on a paper towel-lined plate.

*   **Baking Method (Healthier, less hands-on):**
    *   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
    *   Spread the cornstarch-coated tofu cubes in a single layer on the prepared baking sheet. You can lightly spray them with cooking oil for extra crispiness if desired.
    *   Bake for 20-25 minutes, flipping the tofu halfway through, until golden brown and firm with crispy edges.

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3. Make the Homemade Teriyaki Sauce:
* While the tofu is cooking (or after it’s done), prepare the teriyaki sauce.
* In a small saucepan, combine the ½ cup low-sodium soy sauce, ¼ cup water, ¼ cup mirin, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, minced garlic, and grated ginger.
* Whisk everything together and bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is dissolved.
* In a separate small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. This prevents lumps from forming in your sauce.
* Once the sauce is simmering, slowly pour in the cornstarch slurry while continuously whisking the sauce.
* Continue to cook and whisk for another 1-2 minutes, or until the sauce thickens to your desired consistency. It should be glossy and able to coat the back of a spoon. Be careful not to overcook, as it will continue to thicken as it cools.
* Remove from heat and set aside. If it becomes too thick, you can whisk in a teaspoon of water at a time to thin it out.

4. Assemble the Teriyaki Tofu Rice Bowls:
* Divide the cooked rice evenly among your serving bowls (typically 2-4 bowls, depending on portion size).
* Arrange a portion of the crispy cooked tofu over the rice in each bowl.
* Add the steamed broccoli florets, julienned carrots, and shelled edamame around the tofu, creating a colorful and appealing presentation.
* Generously drizzle the homemade teriyaki sauce over the tofu and vegetables. Be as liberal or conservative with the sauce as you like!
* Garnish your bowls with toasted sesame seeds, sliced green onions, and any other optional garnishes you desire. A sprinkle of red pepper flakes can add a nice kick for those who enjoy spice.
* Serve immediately while the tofu is warm and crispy, and the vegetables are fresh.