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Chop your green leaf lettuce, thinly slice your green onions and cucumbers, and dice your jalapeño into small pieces
Drain your tofu, squeeze out excess water and pat dry, then slice into thin 1 inch squares
Salt your tofu pieces to taste
In a bowl, combine soy sauce, sesame oil, sesame seeds, water, green onion, jalapeño, brown sugar, minced garlic, and gochugaru and mix well
In a pan coated with spray oil on medium heat, grill your tofu pieces until lightly golden on both sides
Lower the heat to low and pour your sauce on top of the tofu and let it cook for 1-2 minutes
In a meal prep container, add half your rice, half the tofu, and half the lettuce and cucumbers
When meal prepping to re-heat, put your lettuce and tofu into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice and tofu with a wet paper towel first to get it steamed, then add in your lettuce to preserve the crunch