Preheat your oven to 375°F.

Bring your rice, 1.5 cups of water, and a pinch of salt to a boil. Once boiling, reduce to a simmer, cover, and cook for 10–12 minutes.

Prepare your vegetables and tofu. Wash the vegetables as needed and cut them as shown below. Instead of cutting the tofu, break it into smaller pieces — not too small and not too big.

Toss the tofu in cornstarch and a generous glug of oil. Toss the broccoli with a splash of oil, salt, and pepper. Transfer both to a baking sheet and bake for 15 minutes. Remove the broccoli, flip the tofu, and continue baking until the tofu is crunchy (~5-6 extra minutes).

About 5 minutes before everything is done, warm the sauce in a saucepan over low heat, stirring regularly. If it gets too thick, add a bit of water; if too thin, cook a little longer. Once the tofu is ready, add it to the pan and stir until the sauce is thickened and coating the tofu.

Build your bowl: rice on the bottom, topped with the broccoli and tofu mix. Drizzle with spicy mayo and garnish with diced green onion and sesame seeds