Cook the brown rice according to packaging instructions. This usually takes around 25 minutes.
Combine the sauce ingredients (tamari, date syrup, almond butter and plant milk) in a bowl. Add the tofu and set aside for 5-10 minutes.
Heat the sesame oil in a wok or frying pan over a medium-high head. Add the tofu and cook for 5-6 minutes, until golden brown on all sides. Remove from heat and set aside.
Add the onion and the garlic to the same frying pan and cook on a medium-high heat for 2-3 minutes, until translucent. Then, add the carrots, cabbage and snow peas with around a quarter cup water, garlic powder, tamari and rice vinegar. Cook for a further 5 minutes, until the vegetables have softened.
At the last minute, stir in the cooked brown rice and the tofu. Serve immediately, or store in the fridge in an airtight container for 3-4 days.