Preheat oven to 400 degrees Fahrenheit.
Cook the brown rice per package instructions.
Slice the tofu into cubes about 1 inch in size, lightly oil, and roast in the oven until the edges start to brown, around 15 minutes.
Rinse or wash the vegetables and prepare to stir-fry; slice the bok choy, remove the stem and seeds of the bell pepper and chop. Remove the ends of the summer squash and chop.
Add 1 tablespoon coconut oil to a large sauté pan over medium heat and add the vegetables; stir-fry about 10 minutes, season with salt and pepper.
While the rice, vegetables and tofu cook add all the sauce ingredients into a blender and blend on high until smooth. You can add optional thickener as well such as tapioca starch if you like a more thick sauce. But the blended prunes do a great job of thickening this sauce up. If you like a thinner sauce, simply add a touch of water. Once blended you can warm the sauce over low heat for a few minutes if you like.
Serve the vegetables and tofu smothered in sauce, over rice and garnished with sesame seeds and fresh cilantro!