• Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
  Cover and bring to a boil over high. Wash and dry all produce.
  Using a strainer, rinse rice until water runs clear.
  To the boiling water, stir in rice, then reduce heat to low.
  Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  Remove from heat. Set aside, still covered.  

• Meanwhile, thinly slice green onions. 
• Cut radishes into 1/4-inch rounds.

• In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar.
• Add radish and carrots, then toss to coat.
• Place in the fridge to pickle.

• Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high. 
• When hot, add 1/2 tbsp (1 tbsp) sesame oil, 1/2 tbsp (1 tbsp) oil, then tofu. 
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.

• To the pan, add hoisin sauce, miso broth concentrate and half the sesame seeds.
• Cook for 1-2 min, stirring often, until tofu is coated.

• Drain pickled veggies and discard liquid.
• To the rice, add remaining sesame oil. Fluff rice with a fork and season with salt, if you like.
• Divide rice between bowls. Top with tofu, pickled veggies and green onions.
• Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.

Si vous avez choisi le tofu, le sécher avec un essuie-tout, puis le défaire en morceaux de la taille d’un pois. Ajouter 1⁄2 c. à soupe (1 c. à soupe) d'huile et 1⁄2 c. à soupe (1 c. à soupe) d'huile de sésame, puis le tofu. Cuire de 6 à 7 min, en remuant à l'occasion, jusqu'à ce que le tofu soit doré. Ne pas tenir compte des instructions pour égoutter l’excédent de gras.