• Before starting, wash and dry all produce.
• Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice. 
• Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
• Add 1 1/4 cups (2 1/2 cups) fresh water. Bring to a boil over high.
• Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
• Remove the pot from heat. Set aside for 5 min, still covered.

• Meanwhile, cut radishes into 1/4-inch half-moons.
• Thinly slice green onions.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper. 

• In a medium bowl, whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil.
• In another medium bowl, toss together cabbage, radishes and half the green onions.
• Add half the soy mixture to the slaw, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the tofu!) Season with salt and pepper, if you like.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then corn. Do not stir. Cover and cook for 5-6 min, stirring once halfway through, until corn is dark golden brown.
• Transfer charred corn to a plate and set aside.

• Heat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Remove the pan from heat.
• Add remaining soy mixture to the pan with tofu. Cook for 1-2 min, stirring often, until mixture thickens slightly and coats tofu.

• Fluff rice with a fork, then stir in remaining green onions. Season with salt, if you like.
• Divide rice, corn and slaw between bowls. Top with tofu and drizzle any remaining soy glaze from the pan over top.
• Drizzle with spicy mayo.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper. 

When the pan is hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.