Prepare Protein: Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.

Cook Vegetables: In the same skillet, add the sliced bell peppers and cook for 3-4 minutes until they begin to soften. Add the broccoli florets and a splash of water, cover, and steam for 2-3 minutes until tender-crisp.

Mix the Sauce: While the vegetables cook, combine all sauce ingredients (soy sauce, rice vinegar, maple syrup, sesame oil, and grated ginger) in a small bowl. Whisk until smooth.

Assemble the Bowls: Divide the cooked brown rice between two bowls. Top with the crispy tofu, cooked bell peppers and broccoli, shredded carrots, and shelled edamame.

Serve: Drizzle the sauce over the bowls. Garnish with sliced avocado, sesame seeds, and green onions. Serve immediately and enjoy!