• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • Place broccoli in a medium microwave-safe bowl and cover with plastic wrap. Microwave until tender, 4-6 minutes. Drain any excess liquid and keep covered until ready to use in Step 5. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, turkey*, a pinch of salt, and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking, stirring occasionally, until turkey is cooked through, 3-4 minutes more. Swap in tofu or beef* for turkey (no need to break tofu up into pieces!).

• While turkey cooks, in a small bowl, combine mayonnaise and as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Remove pan with turkey mixture from heat; stir in hoisin, sweet soy glaze, and sesame seeds. TIP: If sauce seems too thick, add a splash of water. • Transfer saucy turkey to bowl with broccoli; toss until everything is fully coated. TIP: If rice is still cooking, cover turkey and broccoli mixture to keep warm until ready to serve.

• Fluff rice with a fork. • Divide rice between bowls; top with turkey and broccoli. Drizzle with Sriracha mayo and garnish with scallion greens. Serve.