• Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
• Press the tofu for 15–20 minutes to remove excess water, then cut into cubes.
• Add the tofu cubes to a bowl and gently toss with 3/4 of the coconut aminos and the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
• Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
• Meanwhile, cook the rice according to package directions.

Prepare the vegetables

• In a large skillet or wok, heat 2 tsp oil over medium-high heat. Sauté vegetables one at a time, seasoning each with a pinch of salt.
• Start with mushrooms, zucchini, carrot, and spinach (just until wilted). Set each cooked veggie aside in separate bowls to preserve colors and textures.

Gochujang Sauce

• In a small bowl, whisk together the sauce ingredients until smooth and pourable.

Serve

• Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.