Cook Rice blend according to package instructions. I like to use a brown rice and quinoa blend by Minute Rice brand. While the rice is cooking , heat a large non stick skillet with 1/2 tbsp. of avocado oil. Make sure it's nice and hot. Make sure your tofu has been drained, cubed, and press it between paper towels. You want as much moisture as possible out of the tofu.

When the rice is finished cooking, transfer it to a bowl and put it into the freezer. This will firm up the starch on the rice and keep things from getting mushy.

In a large zip top bag, shake the tofu with the corn starch until it's evenly coated. Put it into the super hot pan. Make sure it's in a single layer.

Allow the tofu to brown on both sides. Don't over stir it. You want to make sure it has as much contact with the pan as possible so it can brown.

When the tofu is crisp, remove the pan from the heat. Pour the Teriyaki sauce over the tofu and toss until it adheres to the tofu.

Put the tofu on a plate and return the pan to the heat with the other 1/2 tbsp. of avocado oil. Add the frozen vegetables and toss those until they aren't frozen. Then remove the rice from the freezer and put it into the pan with the vegetables.

Toss things together and make a well in the center and add the 3 tbsp. of sesame oil. Push the rice over the hole with the oil and press it into an even layer in the pan and press it down. The idea with this step is that the rice will make good contact with the pan and brown up on the bottom. The crispy rice bits are the best. Don't skip this step. Add a lid to the pan to push things along.

When the rice begins to brown, toss it with the tofu. Add sesame seeds, green onions, and a drizzle of sriracha mayo if you're feeling spicy.