This first step can be completely eliminated if you have some pre-seasoned tofu. Conversely, you could just go with plain tofu if you want. I will leave it up to you depending on how much time you have. So preheat your oven to 325 degrees. Mix together the soy sauce, oil, vinegar, agave, ginger, and garlic in a bowl. Add in your tofu and let marinate for 10-15 minutes. While the tofu marinates, cook up your whole grains. I used pearled barley because it was in my pantry, but brown rice or quinoa work just as well.

Remove the tofu from the marinade (but don't throw this out) and place on a cookie sheet lined with parchment paper. Bake the tofu for 15 minutes. Remove it from the oven, place the tofu back in the marinade, toss to coat, then put the tofu back on the cookie sheet, and bake for another 15 minutes. While the tofu bakes, steam all your veggies until tender in a stockpot fitted with a steamer basket. If you don't have a steamer basket, place all the veggies in a large pot of boiling water. Cook for 2 minutes then drain.

While the veggies steam, make your dressing by combining the peanut butter, lime juice, ginger, garlic, curry, vinegar, coriander, water, and agave in small bowl. Whisk to combine and to ensure you have a smooth dressing. Place a 1/2 cup of whole grains in the bottom of your bowl. Top with the steamed veggies and tofu. Then drizzle the dressing over the entire thing.