Brown rice
1. Wash and drain rice under cold water 3 times until water runs clear.
2. Place rice into a treated pan, add water and salt, and stir gently.
3. Place uncovered in a steamer or cover with plastic wrap and foil to bake in a 350° F oven.
4. Steam or bake until liquid is absorbed, approx. 50 mins.
5. Let rest for 5-10 mins and fluff with a fork and hold hot for service.

Charred broccoli
1. Place broccoli in a large bowl. Add oil, vinegar, and seasoning.
2. Toss to coat evenly. In batches, place broccoli on a hot char grill for 3 mins.
3. Turn broccoli and repeat until lightly charred, and hold hot for service.

Pickled carrots & daikon radish
1. In a dry pan over medium heat, toast peppercorns, star anise, and clove.
2. Add water, vinegar, salt, sugar, and garlic.
3. Bring to a simmer and whisk to dissolve sugar.
4. Add carrots and radish into pickling brine. Leave on heat for 5 mins.
5. Remove and let stand for 1 hour.
6. Refrigerate and cool to under 40° F.
7. Drain and discard liquid, and hold for service.

Crispy sweet chili tofu
1. Combine cornstarch and kosher salt. Toss tofu in mixture.
2. In batches, fry tofu in oil at 375° F until brown and crispy. Drain well.
3. Combine soy sauce and chili sauce.
4. Toss tofu in sauce mixture.

Thai peanut cucumber salad
1. Combine cucumbers, sauce, scallions and cilantro.
2. Toss gently to coat evenly.
3. Hold refrigerated for 3 hours in the marinade.

Assembly
1. Place ½ cup rice in a serving bowl.
2. Add 2 oz. broccoli, 1 oz. carrots and radish, 4 oz. tofu, 2 oz. cucumber salad, 1 oz. avocado, and 1 oz. kimchi.
3. Garnish with 1 tsp. each thai basil and cilantro.