Cut the tofu into 3 slices. Cut each slice into 5 pieces.

Place the tofu in a bowl with the garlic, soy sauce, chili paste, rice vinegar, cilantro, and ginger. Mix well, cover, and refrigerate for 2-4 hours.

Preheat the oven to 425 degrees.

Place the broccoli, peppers, and onions on a baking sheet and toss with the olive oil, salt, and pepper. Bake for 10 minutes, stir, then continue baking for 10 minutes. Remove from the oven.

Pour the olive oil in a deep skillet. Heat over medium high heat.

Working in batches, remove the tofu from the marinade and toss with the cornstarch. Shake off the excess.

Place the tofu in the hot oil and cook for 3-4 minutes per side. Remove to a paper towel lined plate to drain.

To assemble the bowls place 1/2 cup of rice in each of 4 bowls. Divide the roasted vegetables between the bowls. Add 1/4 c. of few cabbage. Divide the tofu between the 4 bowls.

Sprinkle each bowl with scallions and sesame seeds and serve hot.