These bowls are inspired by a classic Vietnamese favorite and are perfect for lunches to go or meal prep dinners.
Stir together the water, vinegar, sugar, and salt in a medium bowl. Add all the veggies and stir to coat. Store in an airtight container for at least 4 hours before servings.
Stir together the ingredients for the tahini mayo. It might seem thin at first but as you stir it will begin to thicken. Set aside until ready to make up the bowls.
Whisk together the ingredients for the marinade and toss the tofu to coat. Set aside to marinade for at least 20 minutes. Heat a non-stick skillet over medium-mow heat. Add the tofu and cook for 10 - 15 minutes, turning to brown all sides.
To make the bowls warm your rice (or serve cold if you prefer) and scoop desired amounts into bowls along with the pickled veggies, fresh cilantro, and tofu. Drizzle tahini mayo over bowls as desired or serve along side. Sprinkle with sesame seeds and enjoy.
The pickled veggies can be made as little as 4 hours before you finish this recipe but I highly recommend trying to give them at least 24 hours for the best results.