Before starting, add 1 ¼ cups (2 1/2 cups) water, 1/2 tbsp (1 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then tofu and Moo Shu Spice Blend. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.Add soy sauce. Cook, stirring often, until slightly thickened, 1-2 min.

Add carrots, onions and bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min.Add teriyaki sauce and 3 tbsp (6 tbsp) water. Cook, stirring often, until sauce coats tofu, 1-2 min. Season with salt and pepper, to taste, then stir to combine.

Thinly slice green onions. Fluff rice with a fork. Stir in green onions. Divide edamame rice between bowls, then top with tofu stir-fry. Drizzle with sriracha, if desired.