Step 1

Press the tofu between paper towels or napkins to remove as much water as possible.

Step 2

While the tofu is pressing, cook the rice according to directions.

Step 3

Whisk the soy sauce, agave, and ginger together in a medium sized bowl.

Step 4

Cut the tofu into small cubes and allow to soak in the sauce mixture for about 5 minutes.

Step 5

While the tofu is soaking, heat up the sesame oil over medium heat and lightly cook the garlic.

Step 6

Add in the soaked tofu (leaving the extra sauce in the bowl) and cook until crispy (about 10-15 minutes).

Step 7

While the tofu is cooking, spiralize the zucchini.

Step 8

Add the zucchini and carrots to the pan and sauté.

Step 9

Pour the extra sauce and the rice into the pan and cook for another 5 minutes (or until everything is evenly coated and hot).

Step 10

Serve with avocado and sesame seeds (optional)!