First, make your brown rice, this will take the longest (you can cut this time by doing freezer rice or white)

Press your tofu, then rip into chunks to achieve a chewier texture

Coat the tofu with cornstarch and soy sauce then put in the air fryer at 400F for 15 minutes, shaking ½ way. If you don’t have an air fryer, cook in the oven for 25 min at 400F flipping ½ way

Next, chop your veggies and sauté in a pan on medium heat with a bit of avocado oil for 6-9 minutes

Make your sauce by combining all of the ingredients in a bowl then pour into a pan on medium-high heat. Stir and let it thicken for 2-3 minutes

Dice your toppings and set aside

Add your tofu to the orange sauce pan and combine. To make your bowl, add rice and veggies then top with your coated crispy tofu and more orange sauce

Storage: store in an air tight container in the fridge for up to 4 days. Store your toppings separately