Bring a small pot with 1 1/2 cups water and rice to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

If you receive quinoa, cook 14-16 minutes.

Remove from burner and set aside covered.

While rice cooks, continue recipe.

Line a plate with paper towels. Drain and cut tofu into 1/2" dice. Place on towel-lined plate, and top with more paper towels and another plate. Set aside to press, 5 minutes.

While tofu presses, trim cucumbers and cut into 1/4" rounds on an angle.

Combine mayonnaise and hot sauce (to taste) in a mixing bowl. Refrigerate until plating.

After 5 minutes, remove towels and plate. Season tofu all over with 1/4 tsp. salt and 1/4 tsp. pepper.

In another mixing bowl, combine cucumbers, carrots, vinegar, 1 tsp. olive oil, and 1/4 tsp. salt. Set aside.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add tofu to hot pan and stir occasionally until tofu is browned all over, 6-9 minutes.

Add teriyaki glaze and stir until tofu is fully coated.

Remove from burner and season with 1/4 tsp. salt.

While tofu cooks, continue recipe.

Thinly slice avocado.

Plate dish as pictured on front of card, topping rice with salad, tofu, and avocado. Garnish with sesame seeds and spicy mayonnaise (to taste). You may also serve spicy mayonnaise on the side for dipping. Bon appétit!