1Preheat oven to 180°C and line an oven tray with baking paper.
2Cut the tofu into 1 x 1.5 cm cubes. Place in a bowl and lightly toss with 1 tablespoon tamari and five-spice. Transfer it to the baking tray and bake for 25-30 minutes, until slightly dried out.
3Meanwhile, place brown rice into small saucepan with 2 cups water and place over high heat. Bring to a boil then reduce heat to a simmer. Cover with lid and cook for 12-15 minutes or until water is absorbed. Remove from heat and set aside.
4When tofu is done remove it from the oven, drizzle with maple syrup and toss to coat it on the baking tray. Set aside.
5Place a wok over high heat and pour in peanut oil. After 30 seconds add peas, carrot, corn, mushrooms, ginger and garlic. Toss for 2-3 minutes or until cooked. Follow with spring onion, rice, tofu, remaining tamari and sesame oil, and toss for a further 1 minute.
6Remove from heat and transfer into serving dish. Garnish with chilli and coriander and serve immediately.