Tofu Teriyaki Buddha Bowl with Roasted Veggies

Ingredients

• 1, 14 ounces package extra firm tofu, diced
• 4 tablespoons extra virgin olive oil
• 2 small crowns broccoli, sliced
• 1 small butternut squash, peeled, sliced, diced
• 1 cup uncooked brown rice
• Kosher salt, freshly grated pepper
• 1/4 cup soy sauce
• 1 cup boiled water
• 1/2 inch ginger, peeled and sliced
• 2 pieces garlic cloves
• 4 pieces Natural Delights Medjool dates, pitted
• 1-2 tablespoons cornstarch

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