Asian-Inspired Rice Bowl with Sesame Ginger Tofu

Press the 6 oz of tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

In a small bowl, whisk together 1 tbsp low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp honey to make the marinade.

Place the tofu cubes in a shallow dish and pour half of the marinade over them. Reserve the remaining marinade for the sauce. Let the tofu marinate for 10 minutes.

In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.

Heat 1 tsp avocado oil in a non-stick pan over medium-high heat. Add the marinated tofu and cook for 2-3 minutes on each side until golden brown.

Add the reserved marinade to the pan and the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and coats the tofu. Remove from heat.

Place 3/4 cup cooked brown rice in a bowl. Arrange the sesame ginger tofu and prepared vegetables (1/4 cup julienned carrots, 1/4 cup sliced cucumber, 1/4 cup sliced red bell pepper, and 1/4 cup shelled edamame) around the rice.

Drizzle the remaining 1 tsp of sesame oil over the bowl. Sprinkle with 1 tbsp chopped green onions and 1 tsp sesame seeds.

Serve immediately while the tofu is still warm.