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Grilled Pineapple Teriyaki Bowl

Recipe:

Ingredients
1 block extra firm tofu , pressed and cut into rectangular blocks about ½" thick *see note
20 ounces canned pineapple slices , reserve ½ cup juice and 3 slices for glaze. Drain and pat dry the rest.
1 ½ cups jasmine rice , uncooked
1 medium red onion , sliced into thick pieces
Salt & pepper , to taste
Pineapple Teriyaki Glaze
½ cup reserved pineapple juice + 3 pineapple slices
¼ 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 ½ teaspoon garlic powder)
2 teaspoon sriracha *optional (sub ½ teaspoon red pepper flakes)
1 tablespoon cornstarch + 2 tablespoons of water
Optional Toppings:
3-4 green onions , thinly sliced
½ cup cilantro , chopped (leave some whole for garnish)
1-2 tablespoons toasted sesame seeds
Instructions
Rice
Cook rice according to package directions. Fluff with fork, cover and set aside.
Pineapple Teriyaki Glaze
In a small bowl, combine the cornstarch and water together. Set aside.
To a blender, add all the glaze ingredients (except the cornstarch mixture) pineapple juice, pineapple slices, tamari, rice vinegar, maple syrup, sesame oil, ginger, garlic, sriracha. Blend on high until smooth.
To a small pot over medium heat, add the blended mixture. Bring it to a simmer and lower heat to a gentle simmer. Cook for a few minutes until it slightly thickens.
Stir the cornstarch and water again and add it to the pot. Let it simmer until it thickens up and becomes sticky. About 4-6 minutes. Stir often to prevent burning and turn down the heat more if needed. Remove from heat and set aside.

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