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Preheat the oven to 430°F (220°C). Cook the rice if needed. We boil it in lightly salted water until tender, then drain.
Pat 15 ounces firm tofu dry with kitchen paper. Break it into bite-size chunks and add to a large baking sheet.
Add 2 medium carrots, 1 large onion, 3 tablespoons olive oil, 2 tablespoons soy sauce, 2 teaspoons paprika, 1½ teaspoons garlic powder, and a pinch of salt. Toss well. Spread on a single layer and bake for 25-30 minutes.
While the tofu roasts, add ½ cup peanut butter, 3 tablespoons soy sauce, 3 tablespoons lime juice, and 2 tablespoons maple syrup to a bowl. Whisk until smooth. Add a little water until the sauce is easy to drizzle.
Put 3 cups broccoli florets in a bowl, add 2 tablespoons of water, cover, microwave on high for about 3–4 minutes or until crisp-tender. Drain excess water. Season with a pinch of salt.
Remove the baking sheet from the oven. Add 2 cups cooked rice and broccoli directly to the pan. Toss gently so everything is evenly mixed.
Spoon into bowls. Drizzle with peanut sauce and a squeeze of lime. Add scallions, peanuts, or diced mango if you like.