Cook the brown rice according to package instructions in a rice cooker.

Heat a skillet over medium heat and add a splash of oil. Add the cubed tofu and cook until golden brown on all sides.

In the same skillet, add the broccoli, bell pepper, and carrots. Sauté for about 5-7 minutes until tender. Add the spinach and cook until wilted.

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and maple syrup.

Add the cooked tofu and sauce to the skillet with vegetables. Stir to combine and heat through.

Serve the tofu and vegetable mixture over the cooked rice, garnished with sesame seeds and green onions.