• 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. 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 cucumber 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 cucumber 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) oil, 1/2 tbsp (1 tbsp) sesame 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.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 1/2 tbsp (1 tbsp) sesame oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat.