I used my Instant Pot to make Jasmin Brown Rice. Combine 1 1/4 cups brown rice, 1 3/4 cups water, and salt to taste. Cook on High Pressure for 24 minutes and let it naturally release all the way. Once done, add 2 1/2 tbsp of rice wine vinegar. Mix well and set aside.

Wrap tofu in a paper towel and place a heavy castiron skillet over it for 20 minutes. This will remove all the extra moisture.

Once done, slice tofu into small cubes.

Add tofu to a bowl along with soy sauce, hoisin sauce, and cornstarch. Mix well.

Heat up a nonstick wok over medium heat, once hot, add oil. Don't move the tofu for a few minutes.

Cook for a total of 7-8 minutes until most sides of the tofu are crispy.

Soak the cashews for 20 minutes in hot water.

Add the cashews along with the remainder of the ingredients in the coffee grinder. Begin with adding 2 tbsp of water and if needed add 2 more tbsp.

Grind and this is the texture you should have. Set aside.

Slice the cucumbers, shred the carrots, you'll need an avocado, chop the scallions, chop the peanuts, set aside your edamame (you can use fresh or frozen rinsed in warm water). You'll also need sushi ginger and sesame seeds.

Also prepare the soy sauce - you can add wasabi to your taste or add Trader Joe's Chili Onion Crunch. The combo is legit.

Start with a bowl of brown rice.

Top with some tofu.

Now add the cucumbers, carrots, edamame, and sushi ginger.

Place the avocado on top.

Top with scallions and crushed peanuts.

Drizzle spicy mayo.

Sprinkle sesame seeds on top and drizzle prepared soy sauce all over.