Step 1

Put the rice in a medium-sized bowl and cover completely with water. Let it soak for 40 minutes to an hour.

Step 2

Drain the rice and cook it according to the instructions.

Step 3

When the rice is cooked, remove it from the heat and allow it to cool. You can refrigerate it once it reaches room temperature.

Step 4

Cut the tofu into 1/2-inch (1-centimeter) slices. Use several paper towels to wrap the tofu slices and gently press them to get the water out. Repeat this 2-3 times until you’ve removed most of the water from the tofu. Drying the tofu like this will help it absorb more flavor from the marinade.

Step 5

After pressing the tofu, proceed to cut the slices into cubes, about 1/2 inch (1 centimeter) on each side.

Step 6

Combine the ingredients for the tofu marinade in a blender. Blend at high speed until smooth, 45-60 seconds.

Step 7

Place the tofu cubes in a container or dish that is flat and shallow and just barely holds all the tofu. Try to leave at least a tiny gap between each of the cubes so the marinade can penetrate all sides. (I used a meal prep container.) Pour the marinade over the tofu. Cover and marinate at room temperature up to 1 hour or in the fridge up to overnight. If the marinade doesn’t cover the tofu all the way, you should rotate the cubes or spoon some marinade on top of them periodically.

Step 8

Combine the rice vinegar and maple syrup for the slaw in a bowl. Stir well to mix. Add the shredded cabbage and stir well. Season generously with salt. Stir again. Cover and marinate at room temperature for up to 1 hour or in the fridge up to overnight.

Step 9

Combine all the ingredients for the sauce in a bowl. Stir well to mix.

Step 10

When the rice is cooked and the marinating is complete, you’re ready to assemble and eat. Serve into each bowl: some rice, tofu, red cabbage slaw, carrot, cucumber, mango, avocado, and edamame. Top with radish sprouts. Drizzle with the sauce. Sprinkle with sesame seeds.

Step 11

Serve cold or at room temperature.