• Add rice to the boiling water. Reduce heat to low.
• Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions.
• Trim snap peas.
• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high heat.
• When hot, add sesame oil, then tofu, garlic puree and half the green onions. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Season with salt and pepper.
• Add 1 1/2 tbsp (3 tbsp) soy sauce. Cook, stirring often, until tofu is coated, 1-2 min.

• Add snap peas to the pan with tofu. Cook, stirring often, until tender-crisp, 3-4 min.
• Add carrots and bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with salt and pepper, to taste.
• Remove the pan from heat.

• Stir together mayo, 1 tsp (2 tsp) soy sauce and sriracha in a small bowl. Set aside.

• Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.
• Divide rice between plates.
• Top with tofu-veggie mixture.
• Drizzle sriracha mayo over top.

• Heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then crack in two eggs (4 for 4 ppl). Season with salt and pepper. 
• Pan-fry covered until whites are set, 2-3 min.** (NOTE: The yolks will still be runny.)
• Top bowls with eggs!

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.