Prepare the tofu: combine the sriracha, soy sauce, agave, lime juice and hoisin in a measuring glass. Add the tofu to a big bowl and pour the sauce over it. Toss gently to coat and set aside.

Cook the rice: Add the rice and water to a pot over high heat with a pinch of salt and bring it to a boil. Then cover and reduce heat and let it simmer for 10 minutes, then turn off the heat and let the rice steam. No peeking or stirring!

Cook the tofu: Heat up a non-stick skillet for 2-3 minutes. Add the olive oil and let it warm up for a minute or two. Add the seasoned tofu to the pan and cook for 10-15 minutes, turning the tofu pieces occasionally, until it's crispy and darker in color. Optional step: Put tofu on a greased baking sheet and bake at 400 F for 15-20 minutes to make tofu even crispier.

Prepare the cucumber: toss the sliced cucumber with rice vinegar, sugar and red pepper flakes with a pinch of salt. Set aside.

Prepare the spinach: heat up the same pan you used to cook the tofu. Add the olive oil and spinach with a pinch of salt. Saute over medium-low heat until it has completely wilted, about 6-8 minutes. Covering the pan helps steam spinach nicely. Turn the heat off and add the sesame oil. Gently toss to coat the spinach. Set aside.

Assemble! Divide the rice and tofu between three meal prep containers. Garnish with sesame seeds if using. In another container or in a few small containers, store the carrots, cucumber, spinach and kimchi. I stored the spinach with the meat and rice because it was cooked and would taste good warm. When ready to eat, cook the egg to your preference (sunny side up is ideal! boiled works too) and add the other prepared toppings to your bowl.