Press the 14 oz extra-firm tofu for 15–30 minutes to remove excess water (wrap in a towel and place a weighted object on top). After pressing, cut tofu into 3/4–1-inch cubes.

Make marinade

In a shallow bowl or container, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs maple syrup, 1 tsp grated ginger, and 1 minced garlic clove until combined.

Marinate

Toss the tofu cubes gently with the marinade to coat. Cover and refrigerate for at least 20 minutes, ideally 1–2 hours. Reserve the marinade.

Coat and pan-fry

Toss the marinated tofu lightly with 1 tbs cornstarch to coat evenly. Heat 2 tsp neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook 3–4 minutes per side until golden and crisp. If using reserved marinade, add 1–2 tablespoons to the pan near the end and cook 30–60 seconds to glaze (watch for sticking). Remove and keep warm.

Shiitake Mushrooms

While tofu marinates or fries, heat 1 tsp olive oil in a skillet over medium-high heat. Add 8 oz sliced shiitake mushrooms and sauté 4–6 minutes until browned and tender. Add 1 tsp soy sauce and 1 tsp black pepper in the last minute, toss to coat, then remove from heat and set aside.

Cauliflower Rice

If using a whole cauliflower, pulse florets in a food processor until rice-sized. Heat 1 tsp olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté 4–6 minutes until tender but not mushy. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lime juice (optional). Keep warm.

Fresh Vegetables & Greens

Rinse and dry 4 cups mixed salad greens. Prepare cucumber (1 cup), carrot (1/2 cup), red bell pepper (1/2 cup), scallions (2 tbsp), and chop cilantro (2 tbsp). Toss gently or keep components separate for an assembled bowl.

Dressing (Ginger-Sesame)

Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp neutral oil, 1 tsp grated ginger, 1 tsp maple syrup, and 1/2 tsp sriracha (optional) until emulsified. Taste and adjust sweetness or heat to preference.

Assembly & Toppings

Divide cauliflower rice evenly among 4 bowls as the base (about 1 cup cauliflower rice per bowl). Top each with 1 cup mixed greens, about 3–4 oz pan-fried tofu (quarter of the tofu), and a portion of sautéed shiitakes (roughly 2 oz each). Add cucumber, carrots, red pepper, and scallions arranged in sections for color.

Drizzle each bowl with about 1.5–2 tbs dressing (adjust to taste). Sprinkle toasted sesame seeds (1 tsp per bowl), 1/2 tbsp crushed nuts if using, and 1/2–1 tbsp pickled red onion (optional). Serve with a lime wedge on the side for squeezing.

Serve immediately while tofu and cauliflower rice are warm. Leftovers: store components separately (tofu and mushrooms in one container, cauliflower rice in another, greens separate) and dress just before serving.