Cook the rice: add the rice, salt, and water to a pot and bring it to a boil. Cover and reduce to a simmer. Cook for 10 minutes, then turn the heat off. No peeking! Let the rice just sit while you prepare the other elements.

Mix the soy sauce, rice vinegar, sugar and sesame oil together and set aside.

Add the vegetable oil to a skillet over medium heat, followed by the pressed tofu. With a wooden spoon or sturdy spatula, break into large chunks and let cook for 3-5 minutes to develop some color.

Add the chopped white ends of the green onion, garlic, ginger, and half the soy sauce mixture. Continue to break the tofu into smaller chunks while stirring the tofu mixture. Cook for 3-5 more minutes, until fragrant and the moisture appears to be mostly gone.

Add the coleslaw mix and remaining sauce. Stir to combine everything and cook for 5-10 minutes, until coleslaw has reduced in size. Add the juice of half a lime and taste, add salt and pepper as needed.

Assemble: Divide the egg roll mixture and the rice between 3 meal prep containers and garnish with sesame seeds, a lime wedge, and green onion if desired.