Follow these steps to assemble your delicious Teriyaki Veggie Rice Bowls:

1. Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. Add the rinsed rice and water (or vegetable broth) to a medium saucepan. Bring to a boil, then reduce the heat to low, cover tightly, and simmer according to package directions (usually around 40-45 minutes for brown rice, 15-20 minutes for white rice). Once cooked, remove from heat and let it steam, covered, for another 10 minutes. Fluff with a fork before serving.
2. Prepare the Tofu (If Using): While the rice cooks, press the tofu block for at least 15-20 minutes to remove excess water (place it between paper towels or clean cloths with a heavy object on top). Cut the pressed tofu into bite-sized cubes (about 1/2 to 3/4 inch). You can optionally toss the tofu cubes with a tablespoon of cornstarch for extra crispiness before cooking.
3. Make the Homemade Teriyaki Sauce (If Using): In a small saucepan, whisk together the low-sodium soy sauce (or tamari), water, mirin, maple syrup (or other sweetener), sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
4. Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Gradually whisk the slurry into the simmering sauce. Continue to whisk constantly until the sauce thickens to a glaze-like consistency (it should coat the back of a spoon). This usually takes 1-2 minutes. Remove from heat and set aside. If using store-bought sauce, you can skip steps 3 & 4.
5. Cook the Tofu (If Using): Heat about half a tablespoon of oil in a large skillet or wok over medium-high heat. Add the cubed tofu in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the skillet and set aside.
6. Sauté the Vegetables: Add the remaining half tablespoon of oil to the same skillet. Add the broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until they begin to soften slightly.
7. Add Remaining Vegetables: Add the sliced bell peppers and snap peas (or snow peas) to the skillet. Continue to stir-fry for another 4-5 minutes. You want the vegetables to be tender-crisp – cooked through but still retaining some bite. If using frozen edamame, add it during the last 2 minutes of cooking to heat through.
8. Combine and Sauce: Return the cooked tofu (if using) to the skillet with the vegetables. Pour the prepared teriyaki sauce over the vegetables and tofu. Gently toss everything together to ensure it’s evenly coated. Cook for another 1-2 minutes, allowing the sauce to heat through and glaze the ingredients beautifully.
9. Assemble the Bowls: Divide the cooked fluffy rice among serving bowls. Top the rice generously with the teriyaki vegetable (and tofu) mixture.
10. Garnish and Serve: Sprinkle with toasted sesame seeds and sliced green onions. Add red pepper flakes for heat or avocado slices for creaminess, if desired. Serve immediately and enjoy!