Cook rice. Add rice and 4 cups of water to a medium saucepan. Add 1 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to as low as possible. Let cook for 30 minutes for black rice or 15 for sushi rice or until all the water is absorbed and grains are cooked and tender. Let sit, covered for an additional 5 minutes. Or cook the rice in a rice cooker or Instant Pot according to manufacturer's instructions. Cool then refrigerate until ready to use.

Open the package of tofu. Wrap the tofu with paper towels and place a heavy pan on top of it to gently press the water out of it. Let sit for 15 minutes.

Make the sweet and spicy sauce.

Dice the tofu into ¼ inch pieces. Heat a large skillet over medium heat. Add a drizzle of avocado or other high heat oil. Add tofu to the pan. Brown tofu, stirring occasionally. Once tofu is browned, turn the heat to low and add a ½ cup of the sweet and spicy sauce to the pan.

Cut vegetables: Using a mandolin, julienne peeler or a spiralizer shred carrots, cucumbers and cabbage. Cut broccoli into tiny florets. Dice mango or pineapple.

Broccoli can be left raw or cooked crisp tender. To cook broccoli: Put a medium pot of water on the stove to boil. Once boiling, add a tsp of salt and the broccoli to the pot. Boil for only a minute or two until crisp tender. Remove from the boiling water and cool it quickly in ice water.

To assemble bowls: Add cabbage to a bowl. Top with a serving of rice then the vegetables, fruit, tofu, and sesame seeds.