To create the peanut sauce, combine the ingredients into a blender and blend until everything is thoroughly mixed.
To make the baked tofu, cut up ½ block of tofu (about 7 oz) into cubes. Toss the tofu cubes in 1 ½ tablespoon cornstarch, 1 teaspoon garlic powder, and ½ teaspoon salt. Line the tofu squares on a baking tray.
Bake the tofu in the oven at 400* for 15 minutes. Remove from the oven, toss the tofu cubes in the peanut sauce and bake for another 15.
To make the veggies, chop the sweet potatoes and broccoli, line them on a baking sheet, drizzle with olive oil and sprinkle salt, pepper, and garlic powder. Bake them at 400*F for 35-40 min. I also chopped up radishes and cucumbers and served with rice that I precooked.
To assemble the bowl, add the rice, sweet potatoes, broccoli, tofu, cucumbers, and radishes. Drizzle the peanut sauce and sprinkle sesame seeds. Enjoy!