Honey Garlic Tofu Protein Bite Bowls

Ingredients

Marinate the Tofu: Whisk together the soy sauce, honey, rice vinegar, hoisin, toasted sesame oil, grated ginger, and minced garlic. Reserve a portion of the glaze for finishing. Toss the extra-firm tofu chunks in the remaining glaze and marinate for 30 minutes.
Prep the Vegetables: Lightly smash and tear the cucumber; toss with a portion of the rice vinegar and sesame oil. Mandolin the carrots into matchsticks; toss with the remaining rice vinegar and a pinch of sugar.
Sear the Tofu: Heat the canola oil in a large skillet. Add the tofu and sear undisturbed for 4–5 minutes per side until the edges are crisped and deep golden.
Glaze: Lower the heat, add the reserved glaze to the pan, and simmer for 1–2 minutes until the glaze is thick, shiny, and aggressively coats each piece.
Assemble: Serve over jasmine rice. Top with the honey-garlic tofu, smashed cucumbers, dressed carrots, and sliced avocado.

Base: A fluffy bed of jasmine rice drizzled with the reserved honey-garlic glaze.
Contrast: The dark, glossy tofu alongside the bright orange carrots and pale green cucumbers.
Finish: A heavy sprinkle of toasted sesame seeds and a few lime wedges for acidity.

Waste Reduction: Use any leftover marinade as a base for a stir-fry later in the week. Carrot peelings can be saved for vegetable stock.
Variations: Swap tofu for grilled salmon or chicken if desired. For a vegan version, use maple syrup instead of honey.