Prepare rice following package directions. Set aside.
Blanch Broccoli. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 – 1 1/2 minutes. Plunge broccoli into an ice water bath to stop cooking.
Make Tofu Marinade. Add tofu marinade ingredients in a bowl and whisk together to combine. Add tofu to the bowl and let marinate for one hour.
Cook Tofu. Heat 2 tbsp of olive oil in a large cast-iron skillet over medium-high heat. Add tofu to the pan and reserve leftover marinade for chili sauce. Cook, occasionally turning, until golden brown all over, about 10 minutes. Remove tofu from the pan; set aside.
Sauté Cabbage. Wipe out the pan, and add an additional ½ tbsp of olive oil, place back over medium-high heat. Once the oil is hot, add the cabbage and season with salt and pepper. Sauté until softened, 1-2 minutes. Remove from heat; set aside
Sauté Mushrooms. Place skillet back on the stove and add one last ½ tbsp of olive oil. Once hot, add the mushrooms and season with salt and pepper. Sauté until softened, 1-2 minutes. Remove from heat; set aside.
Prepare Sauce. Add chili glaze ingredients to a small bowl; whisk to combine. In a large saucepan, heat sweet chili sauce and leftover marinade over medium heat. Add tofu and stir to coat.
To Serve. Assemble tofu, broccoli, mushrooms, shredded carrots, sliced radishes over rice. Garnish with chopped green onions, sesame seeds. Drizzle leftover sweet chili sauce over top. Enjoy!
