1. Start by pressing the tofu to remove excess moisture. This ensures that the tofu crisps up nicely. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes.
2. Once pressed, cut the tofu into 1-inch cubes. Toss with cornstarch until evenly coated. This step is crucial for achieving that desired crispy texture.
3. Heat one tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden brown and crispy, about 8-10 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Sauté the broccoli, bell pepper, and snap peas until just tender, yet still vibrant, roughly 5 minutes.
5. For the teriyaki sauce, combine soy sauce, mirin, honey, sesame oil, ginger, and garlic in a small bowl. Pour the sauce over the vegetables, allowing it to simmer for a minute to thicken slightly.
6. Add the crispy tofu back into the skillet, tossing everything to coat in the sauce. Let it all cook together for another 2 minutes, ensuring the flavors meld beautifully.
7. Serve the tofu and veggies over a bowl of warm jasmine rice. Garnish with sesame seeds and sliced green onions for that extra touch of flavor and presentation.

Just as I learned from my abuela, don’t be afraid to follow your senses and adjust the flavors to your liking. Cooking should always be about joy and creativity.