Put your rice on to cook first. Using one part rice to two parts water, bring to the boil in a saucepan, then reduce to a simmer and cook until there is only 2.5cm of water left. Turn off the heat and leave the lid on to let the rice puff up and absorb the remaining water.
For the salad, grate the carrots into a bowl and pour over the lemon juice to stop them from oxidising. Add a pinch of salt.
To make the tofu sauce, put the soy sauce, sesame oil, honey and apple cider vinegar in a bowl and mix well.
Heat a large non-stick frying pan on a high heat. Add the tofu and half the sauce and cook, stirring continuously, for 2 minutes. Add the rest of the sauce and cook for a further 4 minutes. Remove from the heat and leave to one side.
Once the brown rice is cooked, divide it between deep bowls along with some tofu, avocado, carrots, corn and beans.