• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. **Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a large pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP oil (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)**

• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes; season all over with salt and pepper.

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.

• Meanwhile, in a large bowl, whisk together ginger, garlic, scallion whites, soy sauce, vinegar, apricot jam, Fry Seasoning, ½ cup water, and 1 tsp sugar (¾ cup water and 2 tsp sugar for 4 servings). TIP: Don’t worry if your glaze isn’t smooth! It’ll come together when cooked in the next step.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes. • Flip tofu, then stir in apricot glaze. Cook, stirring occasionally, until glaze has thickened and tofu is evenly coated, 2-4 minutes.

• Fluff rice with a fork and divide between shallow bowls. • Top rice with apricot-glazed tofu and green beans in separate sections. Sprinkle everything with sesame seeds, cashews, and scallion greens. Serve.