crushed peanuts and sliced green onionsto top bowls, if desired
Press tofu for at least an hour to remove excess moisture. Place tofu between paper towels (or a clean kitchen cloth) on a plate. Set a heavy object, such as a cast iron pan or heavy pot, on top.
Prepare brown rice according to package directions.
Preheat oven to 400 degrees F and line two baking sheets with parchment paper or silicone baking mats.
Once tofu is pressed, cut into cubes. Toss cubes in cornstarch and arrange in a single layer on one of the baking sheets.
Chop vegetables into uniform pieces, toss with olive oil, and arrange in a single layer on the second baking sheet.
Bake tofu and vegetables for 20-30 minutes or until tofu is lightly browned and crisp around the edges and vegetables are crisp-tender (or desired doneness). If your oven can't cook two sheets evenly, rotate them between racks halfway through cooking time or bake them separately. Keep in mind that root vegetables such as carrots and potatoes will take longer to cook, followed by broccoli and Brussels sprouts. Add more delicate quick-cooking vegetables such as mushrooms and peppers in the last ten minutes.
While tofu and vegetables are baking, whisk together ingredients for the Peanut Sauce.
Place a portion of rice in each bowl. Top with tofu and vegetables, drizzle Peanut Sauce on top. Top with crushed peanuts and green onion if desired.