First, cook the rice according to package instructions. For the sushi rice I used, you need to wash it and soak it thoroughly until the water becomes clear. This helps get rid of the excess starch and will give the rice a light texture.

Prepare all the raw vegetables by dicing the avocado, thinly peeling the carrot, slicing the radishes and the cabbage. Remove excess water from the tofu, you can press it for 15 minutes or so but it is not necessary. Then dice it and toss it in cornstarch with salt and pepper. Heat up a pan with some sesame oil, then add the tofu. Cook until golden brown then add 2/3 tbsp of the sauce (the rest will be used as dressing)

Assemble the bowl with the rest of the ingredients and add the tofu. Cover with the rest of the sauce. Enjoy!