Tofu Rice Bowl With Crunchy Salad

Ingredients

• 17 oz firm tofu (500 g)
• ¼ tsp white pepper
• ½ tsp turmeric
• ½ tsp salt
• 2-3 tbsp cornstarch (or cornflour)
• 1 1/2 tbsp olive oil (plus more if needed, neutral oil is also fine)
• 2 garlic cloves (finely diced or grated)
• 1 1/2 tbsp sweet chili sauce
• 1 tbsp honey
• 2 1/2 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tbsp rice wine vinegar (or lemon juice)
• ⅓ cup water (about 75 ml )
• 3 cups thinly shredded red cabbage
• 1 cup thinly sliced red bell pepper
• ½ large carrot (or 1 small, grated)
• ½ cup edamame beans (defrosted or boiled and cooled)
• 1 green onion (sliced)
• 2 tbsp chopped coriander
• ¼ cup Asian-style salad dressing (or use the recipe below!)
• 2 tbsp rice wine vinegar or lime juice
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp olive oil
• 1 tbsp sugar (adjust to taste)
• 1½ cups white rice
• 1 cup veggie or chicken stock
• ½ cup water