Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a skillet or a few books on top for 15–20 minutes to remove excess moisture. This step helps the tofu crisp up.

Mix the sauce: In a bowl, whisk soy sauce, water, brown sugar, rice vinegar, mirin (if using), sesame oil, and red pepper flakes. In a separate small cup, stir the cornstarch with 2 tablespoons water to make a smooth slurry.

Prep the vegetables: Slice the bell pepper into strips, break broccoli into small florets, peel and slice the carrot thinly, and slice the red onion. Mince the garlic and grate the ginger. Slice the green onions and set aside for garnish.

Cube the tofu: Cut the pressed tofu into 3/4-inch cubes. Pat dry again if needed. Toss lightly with a pinch of salt and 1–2 teaspoons cornstarch for extra crispness.

Pan-fry the tofu: Heat 1–2 tablespoons oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook 2–3 minutes per side until golden and lightly crisp. Remove to a plate.

Stir-fry the vegetables: Add a little more oil if the pan looks dry. Add red onion, carrot, and bell pepper. Cook 2–3 minutes, stirring often. Add broccoli and snap peas, plus a splash of water to steam. Cook until bright and crisp-tender, about 3–4 minutes.

Add aromatics: Push veggies to the sides and add garlic and ginger to the center with a small drizzle of oil. Cook 30 seconds until fragrant, then toss everything together.

Thicken the sauce: Pour the teriyaki base into the pan, bring to a simmer, then stir in the cornstarch slurry. Cook 30–60 seconds until the sauce turns glossy and thick.

Return the tofu: Add the tofu back in and toss to coat. If it looks too thick, add a splash of water. Taste and adjust with more soy for salt, vinegar for brightness, or sugar for sweetness.

Serve: Spoon over warm rice. Top with green onions and sesame seeds. Add a squeeze of lime if you like a bright finish.