Add all the ingredients except for the arrowroot powder to a high-speed blender.

Then, transfer to a small saucepan and add the arrowroot powder

Cook on medium heat, whisking the ingredients until the sauce comes to a low boil.

Whisk continuously until the sauce is thickened.

Put ¼ of the marinade at the bottom of a refrigerator-covered container when cool.

Add 2 slabs of tofu or cut into cubes (slabs for grilling)

Add more marinade, repeat.

Place the remaining marinade in a squeeze bottle to use for dressing later.

Store covered in the refrigerator for up to one week.

Preheat grill to 400 degrees or medium-low

Place marinated tofu slabs directly on the grill for 16 minutes, flipping every 4 minutes.

Remove and return to a container with extra marinade

When cool to the touch, slice into strips or cubes.

Using a large non-stick skillet, on medium-low, add tofu.

I use a little veggie broth to prevent any sticking.

Then, cook 4 minutes on each side, flipping 4 times.

If you use cubes instead of tofu strips or slabs, toss in the pan until all sides are browned. 

Follow the same pressing and marinating process. 

Then, preheat the oven to 400 degrees.

Place cut or uncut tofu on a silicone baking mat  or parchment paper

Cook for 15 minutes

Remove from oven and flip tofu over; cook for an additional 15 minutes. 

Follow the same pressing and marinating process. 

Set air fryer temperature at 375 degrees

Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

PREPARING THE TERIYAKI TOFU BOWL

Place a serving of brown rice in the base of a large shallow bowl

Then, add pineapple, kale, snap peas, green onions, zucchini, pineapple, and cooked mame.

Add teriyaki tofu strips or cubes on top

Drizzle with remaining dressing

Add black sesame seeds to make it pretty :)