Spicy Glazed Tofu Rice Bowls

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Quarter and deseed the lemon. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil, mirin, and the juice of 1 lemon wedge. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a separate bowl; add the juice of 1 lemon wedge and season with salt and pepper. In a separate, large bowl, combine the black bean-chile sauce, honey (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the steaks rest, cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat; carefully add the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks, thinly slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, marinated carrots, seasoned avocado, and cooked pepper. Drizzle with the glaze. Garnish with the sesame seeds and peanuts. Enjoy!