Step 1

Whisk together all marinade ingredients except cornstarch in large bowl. Set aside.

Step 2

NOTE: if making chicken as well, double quantity and use 1/2 for the marinade and 1/2 for the sauce.

Step 3

Preheat oven to 450°F, and line rimmed baking sheet non-stick foil or lightly coat baking sheet with oil.

Step 4

Add tofu to the marinade and toss to coat. Let sit 15 minutes. (or less if you're short on time, will still taste great).

Step 5

Place tofu in single layer on prepared baking sheet. Reserve the rest of the marinade.

Step 6

Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit and be crispy on edges)

Step 7

NOTE: If using marinade for chicken instead of tofu, keep some marinade set aside for the sauce and toss the marinade used for chicken.

Step 8

After tofu is marinated and in oven, combine 2 teaspoons cornstarch with a tablespoon or two of water and mix to combine.

Step 9

In a small saucepan, add reserved marinade and cook up with the cornstarch-water mix for a minute or two until thickened. Add more cornstarch as desired for a thicker sauce.

Step 10

Preheat oven to 400°F

Step 11

Toss Butternut Squash with oil. Arrange in single layer on baking sheet. Sprinkle with salt. Bake approximately 30 minutes, flipping once, till tender. For more crispy squash, bake a bit longer. Set aside.

Step 12

Rinse rice in a fine mesh strainer until your water runs clear (this will reduce starchiness).

Step 13

In a medium saucepan, add rice and water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.

Step 14

In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Remove from heat and place in fridge to cool.

Step 15

Once the rice is done, remove from heat and add the cooled vinegar mixture. Stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as it cools. It should be sticky and completely dry once it’s ready.

Step 16

In each bowl, place roasted tofu, roasted squash, 1/2 avocado, cucumber slices, beet quarters, sushi rice and a handle of spinach. Drizzle with teriyaki sauce. Garish with micro greens.