To make the tofu, begin by placing the tofu on a plate with a paper towel underneath. Put another paper towel on top, then another plate. Put something heavy on the top plate to weigh it down (I usually use cans of beans). Let the tofu drain for 10-30 minutes.
While the tofu is being pressed, make the sesame sauce. Mix all the ingredients -- soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, cornstarch -- in a bowl and whisk until combined. Set the sauce aside.
Once the tofu has pressed, cut it into 1 inch cubes. Toss the cubes with the cornstarch.
Heat the olive oil in a large pan over high heat. Add the tofu and cook on each side until it is lightly browned. When all sides are cooked, add the sauce and toss with the tofu. Continue to cook over medium heat until the sauce thickens, about 5 minutes. Take off the heat.
To assemble the bowl, add rice and greens in the base, then top with carrots, cucumber, edamame, ginger, a fried egg, and the tofu. Garnish with sesame seeds. Eat immediately and enjoy!
