Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Prepare the Tofu

Drain the tofu and press it to remove excess moisture. Cut the tofu into cubes. In a pan, heat olive oil over medium heat. Add tofu cubes and cook until golden brown on all sides, about 10-15 minutes. Season with salt and pepper.

Stir-Fry the Vegetables

In the same pan, add a little more olive oil if needed. Sauté the red cabbage, carrots, bell pepper, and broccoli florets for about 5-7 minutes until they are tender but still crisp. Pour in the teriyaki sauce and stir well to coat the vegetables. Cook for an additional 2-3 minutes.

Make the Spicy Yogurt

In a small bowl, mix the Greek yogurt with sriracha sauce, adjusting the amount to your desired level of spiciness.

Assemble the Bowl

In serving bowls, layer jasmine rice, topped with the teriyaki vegetables and crispy tofu. Drizzle with spicy yogurt and garnish with fresh cilantro.