Preheat oven to 400F. You'll need two baking sheets, one large and one small. Line the small baking sheet with parchment paper.
Start by cooking the rice according to packages instructions. I add 1 cup of brown basmati rice and 2 cups of water to a small saucepan and bring it to a boil. Lower heat to low-medium and simmer, covered for about 30 minutes or until the water has been absorbed and the rice is fluffy.
Prepare the tofu: Drain the package, then cube the tofu into small bites and place in a small bowl. Add the starch and 1 tablespoon of oil, then toss to coat. Spread the tofu on the small baking sheet lined with parchment paper. Set aside.
Prepare the vegetables and spread them on the large baking sheet. Drizzle with 2 tablespoons of oil and toss to coat. Sprinkle with salt if desired (this is not absolutely necessary as the sauce is salty, but I like to add a bit).
Add the vegetables and tofu to the oven and cook for 30 minutes, flipping the tofu halfway through (not the vegetables).
Meanwhile, prepare the sauce: Whisk all the sauce ingredients together in a small bowl or jar. Add water as needed to thin, 1 tablespoon at a time. I usually need about 3 tablespoons. Set aside.
When the vegetables, tofu and rice are done cooking, assemble the bowls. I like to store them into Tupperware containers for quick lunches at work.
Divide the rice, vegetables and tofu in 4 bowls. Drizzle the sauce and sprinkle with sesame seeds. Eat immediately or store in the fridge for up to 4 days.