• Before starting, 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.
• Wash and dry all produce.
• Once water is almost at a boil, using a strainer, rinse rice until water runs clear.
• Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook for 14-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, thinly slice green onion. Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• Add broth concentrate, half the vinegar, 1 1/2 tbsp (3 tbsp) ginger sauce and 2 tbsp (4 tbsp) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.

• To a medium bowl, add coleslaw cabbage mix, half the green onions, remaining vinegar and 1/2 tbsp (1 tbsp) ginger sauce. Season with salt and pepper, then toss to coat.

• Fluff rice with a fork, then stir in half the sesame seeds.
• Divide rice between bowls. Top with tofu mixture and slaw.
• Drizzle with spicy mayo and sprinkle remaining green onions and remaining sesame seeds over top.

If you've opted to get tofu, while the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat. Follow the rest of the recipe as written.