• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• 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 13-15 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 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 spicy mayo over top.
• 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.