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Prepare the wild rice according to package instructions, be sure to rinse the rice well prior to cooking.
Meanwhile, press the tofu: If you do not have a tofu press, wrap the block in a clean towel or paper towels and place a heavy
bottomed pan or baking dish on top for 20-30 minutes to remove the moisture. Once pressed, slice into ½-inch cubes.
Preheat the oven to 350F and line a sheet pan with parchment paper.
Prepare the tofu: Mix together the cubed tofu, cornstarch, salt, garlic powder, and ground black pepper in a large bowl until
evenly coated. Set aside.
Prepare the carrots: In a separate bowl, add the carrots, olive oil, salt, garlic powder, and ground black pepper. Mix until
evenly coated.
Transfer the coated tofu and carrots to the prepared sheet pan. Ensure the components are spread in one even layer. Bake
until the tofu is beginning to brown and the carrots are fork tender, 20 to 25 minutes.
Meanwhile, prepare the sauce: whisk together all the sauce ingredients in a small bowl.
After 20-25 minutes, remove the sheet pan from the oven and pour the sauce evenly over the tofu and carrots. With a
spatula, toss gently to coat in sauce. Bake until the tofu and carrots are crisp and caramelized, 10 to 20 minutes.
To serve, divide the wild rice, tofu and carrots evenly among 4 plates. Top with thinly sliced green onion and sesame seeds.