1. Cook 30g dry brown rice in water according to package instructions (about 25-30 minutes), then fluff with a fork and set aside. 2. Press 100g firm tofu to remove excess moisture, cut into cubes, and season lightly with salt and black pepper. 3. Heat 5ml olive oil in a skillet over medium-high heat. Add tofu cubes and pan-fry for 6-8 minutes, turning occasionally until golden on all sides. Remove and set aside. 4. In the same skillet, add 80g sliced red bell pepper, 80g broccoli florets, and 50g julienned carrot. Stir-fry for 3-4 minutes until just tender. Add 6g minced garlic and 5g grated ginger, and cook for 1 more minute. 5. Add 30g fresh spinach and cook until wilted, about 1-2 minutes. Return the tofu to the pan. 6. In a small bowl, whisk together 10g peanut butter, 10ml soy sauce, 5ml rice vinegar, 5g maple syrup, 5g sriracha, 5ml sesame oil, and 30ml water until smooth. Pour the sauce over the tofu and vegetables, stir to coat, and cook for another 2-3 minutes until warmed through. 6. Serve the tofu and vegetables over the cooked brown rice. Top with 5g chopped peanuts, 10g sliced green onion, and 5g sesame seeds. Adjust seasoning with salt and black pepper to taste