• Before starting, wash and dry all produce.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. 
• To a large bowl, add tofu, soy sauce, ginger-garlic puree and cornstarch. Season with pepper. Toss to coat.
• Set aside to marinate.

• Meanwhile, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.  
• Using a strainer, rinse rice until water runs clear. To the boiling water, add rice.
• Cover and reduce heat to low. 
• Cook for 12-14 min, until rice is tender and water is absorbed. 
• Remove from heat. Set aside, still covered.
• Fluff with fork.

• Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar. 
• In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. 
• On a clean cutting board, thinly slice green onions.
• Cut cucumber in half lengthwise. Thinly slice into half-moons.
• To the large bowl with dressing, add cabbage, cucumber and half the green onions. Season with salt and pepper. Toss to coat.

• Heat a large non-stick pan over medium-high.
• Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend.
• Add tofu, then seal bag. Toss to coat each piece of tofu.

• When hot, to the pan, add 2 tbsp oil, then tofu. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
• Cook for 6-7 min, turning occasionally, until crispy and browned all over.

• Fluff rice with a fork, then stir in remaining green onions.
• Divide rice between bowls.
• Top with slaw and tofu.
• Drizzle with sriracha mayo.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season and coat tofu the same way the recipe instructs you to season and coat chicken.

Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over.