Drain tofu of excess liquid and press to remove as much as possible. Chop into cubes, about 1" in size.

In a mason jar or small bowl, mix together maple syrup, soy sauce, 1 tablespoon olive oil, and sriracha. Mix well.

Start cooking rice.

In a large nonstick skillet, bring 1 tablespoon of olive oil to medium heat. Add tofu cubes to the heated skillet and sprinkle with salt. Cook for 20 minutes, tossing every 5 minutes. (If the tofu starts to stick or break apart, add another drizzle of oil.) I try to rotate the cubes to get a little crisp on all sides! After 20 minutes, carefully pour in the sauce mixture, reserving 2 tablespoons for later. Stir to coat all of the tofu cubes and decrease the heat to low/simmer. Cook 5-8 more minutes to allow the sauce to thicken. Remove from heat and let cool.

Now, prep your veggies! I recommend slicing, dicing, chopping, spiralizing, and even grating – the goal is to create lots of texture and flavors.

Layer a meal prep container or bowl with rice, then add tofu, then add your veggies and drizzle with remaining sauce. Enjoy!