Tofu prep for use: Slice and press tofu for 45 minutes (to drain excess water out).

Bring water to a boil. Boil rice for 9 minutes. When done, rince rice, and set aside in bowl.

Scramble up in small pieces tofu and heat in a pan. When cooked, remove from heat and place in bowl. Set aside. (separate the cooked portion ya wish to use, and refrigerate the rest.)

Mix together the rice, tofu chopped up vegetables from step 2 (except the pickles, Ginger root and carrot, put those on top.)

Top it off with the dressing mix from 3, and Sesame seed.