Extract as much liquid out of the tofu as possible. There are lots of ways to do this, but I put the tofu in a pie pan, stack 6 or so plates on top of it and leave it for 30 minutes.
Make the marinade by adding all of the marinade ingredients to a mixing bowl and mixing with a whisk. Set aside for now.
Cut the tofu into strips, place them in the marinade and allow them to marinate for 30 minutes (no need to put this in the fridge).
Preheat the oven to 350°F (175°C)
Pour the marinade out of the bowl and place it in a container to use another time.
Place the tofu strips in a single row on a parchment covered baking sheet.
Bake for 25 minutes and then flip each strip of tofu and bake for an additional 20 minutes.
While the tofu is baking, steam some broccoli and cook the farro.
To serve, place a portion of the broccoli on a plate and top with sesame seeds and coconut aminos. Place some farro next to the broccoli and then add some baked tofu to finish it off.
Notes
You will need to steam some broccoli and cook the farro while the tofu is baking. Or you can do it before - this is your show. If you can’t find farro, you can use any whole grain. Quinoa or brown rice work just as well.