Press the tofu: remove from packaging, drain the water, and place in a tofu press or under several heavy books for at least 20 minutes.

Cook the rice according to package directions (about 40 minutes covered) and set aside.

Chop the onion, shallot, carrots, broccoli, and mushrooms. In a large frying pan, add all veggies, add in 1 tbsp. grated ginger, and cook over medium heat, stirring often for about 10 minutes.

Meanwhile, slice the tofu. In a large bowl, combine the remaining ginger, garlic powder, salt, pepper, olive oil, and 1 tbsp. of the soy sauce. Toss the tofu in the sauce, covering all sides.

Cook the tofu in a large frying pan over medium heat, turning once, about 3-4 minutes each side.

Plate the rice, then the veggies, and then the tofu. Pour over the remaining soy sauce, adding more if desired, and serve immediately.