• To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Add rice and edamame to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, peel, then mince or grate garlic.
• Peel, then cut carrot into 1/4-inch half moons. 
• Peel, then cut onion into 1/4-inch slices.

• Heat a large non-stick pan over medium-high heat.
• When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until fragrant. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

• To the same pan, add half the sesame oil, then onions and carrots. Cook for 3-4 min, stirring occasionally, until tender. 
• Season with salt and pepper, then transfer to a plate. Cover to keep warm.

• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.To the same pan, add remaining sesame oil, then tofu and garlic. Cook for 6-7 min, until crispy.**
• Add soy sauce and half the sweet chili sauce. Cook for 2-3 min, stirring often, until tofu is coated. 
• Stir in half the sesame seeds.
• Season with salt and pepper. 

• Fluff rice with a fork. 
• Divide rice between bowls. 
• Top with veggies, then tofu mixture.
• Drizzle remaining sweet chili sauce over top.
• Sprinkle with remaining sesame seeds.

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 tofu the same way the recipe instructs you to season Beyond Meat®. Cook for 6-7 min, turning occasionally, until crispy and browned all over.

Top bowls with veggies, then tofu mixture.