Add rice, water and kombu into a rice cooker, press start. Sprinkle tofu with salt and pepper. Once the rice is done. Add sushi vinegar and stir. Cook the tofu in the pan to sear both sides. Cook the squash with a pinch of salt and pepper until cooked through. Add 1/4 cup water to pan and baby bok choy. Cover and cook for 1 minute. Mix dressing ingredients. Scoop rice into each bowl. Top with tofu, squash, bok choy, carrot and purple cabbage, dressing, and seaweed. #ad

Add rice, water and kombu into a rice cooker, press start. Sprinkle tofu with salt and pepper.  Once the rice is done. Add sushi vinegar and stir. Cook the tofu in the pan to sear both sides. Cook the squash with a pinch of salt and pepper until cooked through. Add 1/4 cup water to pan and baby bok choy. Cover and cook for 1 minute. Mix dressing ingredients. Scoop rice into each bowl. Top with tofu, squash, bok choy, carrot and purple cabbage, dressing, and seaweed. #ad
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