Step 1

In a shallow bowl, whisk together the soy sauce, maple syrup, and 3 tablespoons sesame oil. Add in the cubed tofu and marinate for 30 minutes to 2 hours in the refrigerator (longer will make it too soft) making sure all sides are covered. If they aren't, be sure to mix occasionally.

Step 2

Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. After marinating, line 2 or more sheets of paper towels and place the tofu cubes on it. Lightly press another paper towel on top until dry. Wash out the marinate bowl, or get a new one. Mix the cornstarch, salt, and pepper, and add the dried tofu. Toss until fully combined, then toss in the remaining 1 tablespoon oil. Place on the prepared pan and bake for 20 minutes, flipping halfway through.

Step 3

Preheat oven to 425 degrees Fahrenheit and line a sheet pan with aluminum foil. Place the sweet potatoes and broccoli on the pan and rub in the oil and seasonings. Bake for 18-20 minutes.

Step 4

In a small bowl, whisk all the sauce ingredients together until fully combined.

Step 5

Divide the ingredients in 2 (or more smaller servings) and fill 2 bowls with rice/quinoa, cabbage, roasted vegetables, and tofu. Drizzle on the peanut soy sauce and top with desired toppings.