Press tofu. See notes. Cook rice according to package directions. Set aside.
Combine bragg, honey, ginger, and garlic in a small saucepan. Bring to a boil. Boil one minute. Set aside. Combine cornstarch with 6 tablespoons water. Stir into sauce. Heat to boiling again. Boil 1 minute. Set aside.
Preheat oven to 350. Heat vegetables in a skillet until most of the liquid is evaporated.
Cut tofu into cubes. Toss tofu, cooked rice, veggies, and 1 cup of the sauce together. Spread in a glass 13X9 baking dish. Bake at 350 for 30 minutes. Drizzle with remaining sauce.