Place all of the teriyaki ingredients in a small saucepan, whisk to combine.

Bring to a boil over medium heat, when it comes to a boil, reduce heat to medium and continue to boil five more minutes, stirring occasionally. After five minutes sauce should coat the back of a spoon. Transfer to a bowl cover and set aside. Sauce will continue to thicken as it cools.

Dice the tofu into 1 inch cubes, place in a shallow dish, toss with asian five spice and set aside.

Wash and slice the mushrooms and wash a chop the scallions.

Heat 1 tablespoon olive oil in a large skillet or wok over medium heat, when oil is shimmering add tofu to the pan and saute 3 to 4 minutes. Add in 1 tablespoon of the teriyaki sauce and toss to coat and saute about 1 minute more. Transfer to bowl cover and set aside.

Add in the final 1 tablespoon of oil and add the mushrooms and saute 1 minute, add in the carrots and minced garlic, saute another minute. Add in 1 and ½ tablespoons of the teriyaki sauce toss to coat. Add tofu back to skillet and toss to combine.

Spoon rice and chopped napa into a bowl, spoon tofu veggie mix on top, garnish with scallions and drizzle with a small amount of toasted sesame oil or serve on top of flatbread.

Serve and enjoy!