Cook the 1.5 cups of white rice according to the package so it's ready when you need it.

Whisk the sesame oil, apple cider vinegar, soy sauce and agave together in a small bowl.

Mix the garlic powder, onion powder, red pepper flakes, pepper, salt and ginger powder into a spice blend.

Cube the tofu and slice the oyster mushrooms.

Heat the olive oil in a large pan over medium heat, then add the tofu. Cook for 5 minutes.

Sprinkle the spice blend over the tofu, flip it, and cook 5 more minutes.

Add the mushrooms and mixed vegetables and saute for 2 minutes.

Stir in the cooked rice and the sauce. Simmer on low until the rice absorbs the sauce, then serve.