Drain and press your brick of tofu between two hard surfaces with a heavy object over top. In the meantime, start cooking your rice according to package instructions. We use a pressure cooker, so the ratio is 1:1 for water to rice. But, you may need more water depending on the method of cooking.
For the tofu, heat 1-2 tbsp any neutral oil (we used avocado oil) in a pan over medium. Cube the brick of tofu, and add it into the pan. Fry until each side is golden brown and crispy, about 3-4 minutes per side. Season with salt & pepper and transfer to a plate while you cook the veggies.
For the vegetables, heat sesame oil in the same large pan over medium-high heat. Add the mushrooms and broccoli, and cook for 3-4 minutes until softened and lightly browned.
Next, add in the chili peppers, green beans, and sliced water chestnuts, cooking for another 3-5 minutes. Once veggies are tender, season with sea salt & pepper.
Then, add the cooked tofu and teriyaki sauce into the pan. Cook for another 2-3 minutes to fully incorporate the sauce.
Serve stir fry immediately over rice and garnish with toasted sesame seeds, green onions, or Sriracha hot sauce.