Black Pepper Tofu Bowls

Black Pepper Tofu
1 Preheat the oven to 400 F
2 Crumble the tofu into chunks into a bowl and toss it with the soy sauce, tapioca flour, garlic and salt and pepper
3 Transfer it to a parchment lined sheet pan and drizzle with olive oil
4 Bake for about 35 minutes, until browned
Short-grain Rice
13 Add 1 1/2 cups short-grain rice to a medium pot with 1 tsp of olive oil. Pour in the water and salt and bring to a boil. Once boiling, reduce heat to low and simmer on low until all the water is absorbed, for about 25 minutes. 
Purple Cabbage Salad
5 Thinly slice the cabbage using a mandolin or sharp knife. Add it to a mixing bowl and toss well with marinade ingredients. I suggest massaging it together with your hands, then refrigerating it until ready to serve.
Toppings
7 Heat a small skillet on medium heat and add in 1-2 tbsp olive oil. Add in the sesame seeds and scallions, and toast together for about 4-5 minutes
6 For the spicy mayo, whisk together the mayo, sriracha, maple and sesame oil until smooth.
14 Assemble the Bowls
8 Prepare your bowls when ready to serve with the rice, tofu, cabbage salad, avocado, toasted sesame and scallions, and a drizzle of spicy mayo
15 Leftovers can be refrigerated and assembled within 3-4 days.