Grilled Pineapple Teriyaki Bowl

Ingredients

• 1 block extra firm tofu (, pressed and cut into rectangular blocks about 1/2" thick *see note)
• 20 ounces canned pineapple slices (, reserve 1/2 cup juice and 3 slices for glaze. Drain and pat dry the rest. )
• 1 1/2 cups jasmine rice (, uncooked)
• 1 medium red onion (, sliced into thick pieces)
• Salt & pepper (, to taste)
• 1/2 cup reserved pineapple juice + 3 pineapple slices
• 1/4 cup maple syrup ((sub agave nectar))
• 3 tablespoons gluten-free tamari (, low sodium (sub soy sauce))
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1 tablespoon ginger (, minced (fresh, paste, frozen or jarred will work))
• 2 cloves garlic ((sub 1/2 teaspoon garlic powder))
• 2 teaspoon sriracha (*optional (sub 1/2 tsp red pepper flakes))
• 1 tablespoon cornstarch (+ 2 tablespoons of water)
• 3-4 green onions (, thinly sliced)
• 1/2 cup cilantro (, chopped (leave some whole for garnish))
• 1-2 tablespoons toasted sesame seeds

Nutrition (per serving)