Heat the oven. Preheat oven to 325 degrees.
Cook the rice. Add the rice and water to a medium saucepan and bring to a boil. Cover and reduce heat, simmer for 35-40 minutes until rice is tender (check package directions for the ultimate cooking time as I've found it varies depending on the type of brown rice I'm using).
Bake the tofu. While the rice is cooking, line a baking sheet with parchment paper; place tofu on a baking sheet and bake for 35 minutes.
Make the sauce. Combine soy, vinegar, sesame oil, ginger, sugar and garlic in a small bowl; whisk together. Set aside.
Make the stir fry. When both tofu and rice are done, heat the avocado oil in a large skillet over medium-high heat. Add tofu, and cook for 4-5 minutes, browning on all sides. Add peas, onion and carrots, cook for 2 minutes. Add rice and egg, cook for 1 minute, stirring continually. Add tamari mixture and cook for 2 minutes.
Serve. Top each serving with 1 tablespoon of green onion. Serve immediately.