For the Tofu

• 1 (400g) Block extra firm tofu, drained and patted dry
• 2 tbsp tamari (40g)
• 2 tsp sesame oil
• 1 tsp maple syrup
• ½ tsp garlic powder
• 1 tbsp cornstarch

For the Ginger Peanut Sauce

• 1/2 cup natural peanut butter (145g)
• 2 tbsp tamari
• 3 tsp fresh ginger, grated (12g grated)
• 1 clove garlic, grated (8g)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp maple syrup or coconut sugar 
• 4–6 tbsp warm water
• 1–2 tsp sambal oelek or Srircha, optional, for heat

For the Bowls

• 1 small head broccoli, cut into 1-inch florets (6 cups/395 g)
• 2 carrot, peeled and cut diagonally into ½-inch rounds (1.5 cups/200 g)
• 1 red onion, chopped (1.5 cups/200 g) 
• 3 cups cooked rice
• 6 green onions, thinly sliced 
• 2 tbsp sesame seeds