Cut the woody ends off the Asparagus (4 ounce) and discard. Cut asparagus into one-inch pieces, and set aside. Cut off and discard the bottom ends of the Baby Bok Choy (2). Separate the leaves and set aside. Cut the French Baby Carrots (6) in half lengthwise and set aside.
Remove and discard the stump from the Maitake Mushrooms (6 ounce). Cut into half-inch pieces, and set aside.
Remove stem and seeds from Thai Chili Pepper (1) and discard stem and seeds. Slice chili in half and mince. Place in a small bowl. Peel Fresh Ginger (0.25 ounce) mince ginger and Garlic (2 clove) and add to small bowl.
In a small saucepan, combine one cup of cold water with Glutinous Rice (4 ounce) and stir. Bring to a boil over high heat, stir again and cover. Reduce heat to medium low, and simmer gently for 20 minutes. Do not stir. Remove from heat, fluff rice and set aside.
While the rice is cooking, combine Vegetable Base (1 package) with a quarter cup of warm water in a second small bowl.
Remove Fresh Cilantro (0.5 ounce) leaves from stems and discard stems. Roughly chop and set aside.
In a small saute pan, heat one tablespoon of olive oil over medium high heat. Add the chili, ginger, and garlic. Saute for 2 to 3 minutes or until golden brown.
Add vegetable broth, Tamari Soy Sauce (1/4 cup), Apple Cider Vinegar (1/2 tablespoon), and Maple Syrup (1/2 tablespoon). Bring to a boil.
In the same bowl used for the vegetable broth, whisk together the Potato Starch (1 tablespoon) and one tablespoon of cold water to create a slurry.
Using a whisk, slowly add the slurry to the sauce. Allow sauce to come to a boil again, thicken, and quickly remove from heat. Do not let burn! Set aside.
Heat Sesame Oil (1 teaspoon) in a medium saute pan over medium high heat until the oil is very hot. Pat dry Extra Firm Tofu (2 package) and sear on both sides and edges for one to two minutes.
To the same pan, add the french baby carrots, and saute for two minutes.
Add the bok choy leaves and mushrooms. Saute for two minutes until tender and slightly browned.
Add the asparagus and saute for one minute more.
Lower heat to medium, add the glaze, and stir. Cook for two minutes and remove from heat.
Juice Lime (1) into a medium bowl and combine with remaining Maple Syrup (1/2 tablespoon), Sesame Oil (1 teaspoon), and Salt (1/4 teaspoon). Gently fold in the sliced Red Cabbage (6 ounce) and fresh cilantro until ingredients are evenly coated.
View your plate as if it were a clock. Place a scoop of sticky rice on each plate at the twelve o'clock position. Slice the tofu into quarter inch slices. Fan out the tofu slices from ten to five o'clock, overlapping the rice and each piece of tofu slightly.
Place the carrots opposite of tofu. Top with the remaining ponzu glazed vegetable and then top with the slaw. Drizzle any remaining glaze over tofu and garnish with the White Sesame Seeds (1 teaspoon).