Cut the tofu block into cubes. Transfer the tofu to a medium-size mixing bowl. Add the cornstarch and mix well making sure all the tofu cubes are well coated. Add the soy sauce, sriracha and maple syrup. Combine all the ingredients and leave to marinate for 10-15 minutes.
Cook the rice following the packet instructions.
While the tofu is marinating, cut the sweet potato into cubes. Place the cubes on a baking tray and when the tofu is ready add the tofu on the same pan. Bake for about 10 minutes. After 10 minutes, add the broccoli cut into florets and bake all the ingredients for 15 more minutes. Take the tray out of the oven and set aside.
Cut the cucumber and radish into thin slices. Cut the avocado in half and then into cubes.
Once all the ingredients are prepared, choose a bowl and add the rice, sweet potato, broccoli, cucumber, radish and avocado.
To prepare the peanut sauce, add into a medium-size bowl peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder and the warm water. Mix well all the ingredients until everything is completely combined and the sauce looks homogeneous. If your sauce is too thick, add some extra water and if it looks too liquidy, add some more peanut sauce.
Add the sauce on top of your ingredients and sprinkle some black sesame seeds. If you enjoy eating spicy food, we strongly recommend adding some sesame chili oil before serving.
Serve with some spicy sesame chili oil if you like spicy food and make sure to serve a small bowl with an extra portion of sauce!