Preheat the oven to 204°C (400°F). Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.

Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.

Toss the broccoli with 5 g sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.

Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add the marinated tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.

To assemble, divide the brown rice among 4 bowls, top each bowl with 150 g shredded carrots, 150 g spinach leaves, 1/4th broccoli, 150 g garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce