This dish is so good and with the exception of the rice it is no-cooking. I marinated the tofu in nuoc cham for a few hours. Shortly before dinner I cut up the vegetables and made the dressing.

Tofu bowl dressing

• 1/2 cup soy sauce
• 1/3 cup rice wine vinegar
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 scallion, minced
• 2 tablespoons water
• Dash of sugar
• 1/2 teaspoon sesame oil

I use my mini prep to do the mincing and then add the rest of the ingredients.

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Slice up the cucumber and cabbage thinly. Add the slices along with the edamame, avocado, and jalapeños to a bowl with some rice in it. Pour on some of the dressing. Garnish with cilantro, a squeeze of lime, and furikake.