Modified from: https://thewoksoflife.com/teriyaki-tofu/ and https://thewoksoflife.com/mall-chicken-teriyaki/
Veg to meat ratio is 1:2.

Note: Chicken is marinaded and cooked in the sauce. Tofu is first pan fried, then added to the sauce.

Prep: Preheat the oven to 400 F. Grate the ginger. Thinly slice the onion. Chop the scallions. Set aside.

Chicken
1. Slice chicken into small chunks. Mix about 2/3 of the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil and cornstarch (smaller amount) in a bowl and let the chicken sit in it for a while.
(Note: repeat with tamari/gluten free soy sauce for katie)
2. Heat some oil in a wok or large skillet over medium high heat. Add 2/3 of the onion and stir-fry for 2-3 minutes. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
3. In a separate pan, stir-fry two-thirds of the frozen vegetables in oil, until slightly tender. Once the vegetables are almost finished (you may need to drain some of the water out first), add the chicken into the same pan and add reserved marinade to taste.
3. Reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken.

Tofu
1. Pat tofu dry with a paper towel, and also cut into 1 inch cubes.
2. Add the cornstarch (larger amount) to a shallow bowl, and dredge the tofu pieces until they all have a light coating of cornstarch. You’ll see the cornstarch getting absorbed by the moisture of the tofu––this is normal.
3. Lay the tofu on a baking tray and bake for ~30 minutes at 400 F, or until crispy. Turn/toss the tofu in the middle so the bottom won't burn.
4. Add the remaining ginger to the pan, and cook for 1 minute until fragrant. Add about a third of the onions and stir-fry for 2-3 minutes. Then add the remaining (should be about 1/3) mirin, soy sauce, dark soy sauce, brown sugar, and sesame oil.
5. Bring the mixture to a simmer. Meanwhile, dissolve the remaining cornstarch (lesser amount) in the warm water. Add to the sauce and onions, along with the cooked tofu. Toss everything together for 1 minute, until the sauce has thickened and the tofu is coated in the sauce.
6. In a separate pan, stir-fry one-third of the frozen vegetables in oil, until slightly tender. Once the vegetables are almost finished, add the tofu.

Optional: Add scallions to the Teriyaki sauce
Serve over steamed rice with some toasted sesame seeds if desired.