Remove the block of tofu from the carton and place in a tofu press or on a plate with a paper towel and cast iron skillet on top. Press for 15 minutes.
Chop the carrots, mushrooms, bell pepper, and broccoli while the tofu presses.
Combine the soy sauce, honey, and rice vinegar in small bowl and set aside.
Slice the tofu into even sized cubes and place in a plate or bowl. Add the All purpose flour and toss to coat each piece of tofu.
Heat a non stick skillet with oil and add the tofu. Allow each side to cook undisturbed for a few minutes or until a golden color develops.
Remove tofu from the skillet and set aside. Add sesame oil to the same pan along with minced garlic.
Turn the heat up to high and add all the vegetables into the pan. Cook for 2 minutes, tossing them often.
Add the cooked tofu into the pan with the vegetables along with the teriyaki sauce and a splash of water. Continue tossing until all the tofu and vegetables are coated in the sauce. Add more water if needed and taste for seasoning.
Serve warm with rice or noodles.
Video
Notes
Leftovers can be store in the refrigerator for up to 4 days.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.