Step 1

Gather all the ingredients.

Step 2

If you want to serve hot tofu, start preparing the vegetables first (scroll down) and come back to this step later. Otherwise, thinly slice the white onion.

Step 3

Open the tofu package and remove any moisture with a paper towel. Cut the tofu into bite-sized pieces, about 12 pieces.

Step 4

Heat sesame oil in a large frying pan over medium heat and add the white onion.

Step 5

Sauté until the onion is coated with oil. Then add the tofu cubes.

Step 6

Once the tofu is coated with oil, add soy sauce, Mizkan Natural Rice Vinegar, and sambal oelek.

Step 7

Reduce the heat to medium-low and coat the tofu with the sauce. Turn off the heat and remove it from the stove once the tofu is well-coated with the sauce.

Step 8

Julienne the carrot. Cut the carrot into thin slabs and then cut into julienne strips. I use this julienne peeler and cut in half lengthwise.

Step 9

Peel the cucumber skin, leaving some part unpeeled (so it looks nice), and cut into thin slices.

Step 10

Peel the watermelon radish and cut into thin slices.

Step 11

Remove the tough core of the red cabbage and thinly shred.

Step 12

Diagonally cut the green onions/scallions into thin slices.

Step 13

Gently peel the avocado and cut into ½ inch slices.

Step 14

Then cut the avocado into cubes. Cut the lime in half and squeeze the juice over the avocado to prevent it from browning.

Step 15

Serve the cooked brown rice in two large bowls. Place the bulky ingredients first, such as pan-fried tofu, avocado, and red cabbage. Then add the rest of the ingredients. Sprinkle sesame seeds and green onions on top.