Prepare the Tofu:

Press the tofu using a tofu press or by wrapping it in paper towels and placing a heavy object on top for about 20-30 minutes to remove excess liquid.

In a small bowl, whisk together the miso paste, sesame oil, coconut aminos, sweetener (brown sugar or maple syrup), and warm water to create the marinade.

Place the tofu cubes in a shallow dish or a resealable bag, and pour the marinade over the tofu. Ensure all pieces are coated evenly. Let it marinate for at least 20 minutes or longer for enhanced flavor.

Cook the Jasmine Rice:

Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onions until translucent.

Add the rinsed rice to the saucepan and stir for a minute to coat it with the oil and onions.

Pour in the miso broth, add the bay leaf, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.

When the rice is done, remove the bay leaf and fluff it with a fork. Stir in the peas and nutritional yeast. Cover and let it sit for a few minutes.

Cook the Tofu:

Sear, seasoned and marinated tofu in a pan with olive oil on medium-high heat until the tofu turns golden brown and slightly crispy.

Assemble and Serve:

Divide the cooked jasmine rice among serving bowls.

Top the rice with the crispy tofu cubes and nutcase vegan.

Garnish with sesame seeds, spring onions (if using), and a splash of lime juice for an extra zing.