Wash and dry all produce.Pat tofu dry with paper towels. Add 1 1/4 cups (2 1/2 cups) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut carrot into 1/4-inch rounds.Thinly slice green onions keeping whites and greens separate.Heat a large pot on medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, carrots, peppers and green onion whites. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Add Indian Spice Mix, half the Cream Sauce Spice Blend and remaining stock powder. Stir to coat.Add edamame, half the plum sauce (use all for 4 ppl), and 1 1/3 cups (2 2/3 cups) water.Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and veggies are soft, 5-6 min.Cover and set aside.

Cut tofu in half horizontally, then cut into thirds (you should have 6 pieces total [12 pieces for 4 ppl]).Add tofu, half the sesame seeds and 1/2 tbsp (1 tbsp) oil to a shallow dish. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use a large rectangular dish to coat tofu pieces with ease.)Sprinkle remaining Cream Sauce Spice Blend over tofu, then toss to coat. Using your hands, press Cream Sauce Spice Blend into tofu pieces to coat completely.

Heat a large non-stick pan over medium-high heat.Meanwhile, line a plate with paper towels.When pan is hot, add 2 tbsp (4 tbsp) oil. Working with one piece of tofu at a time, shake off any excess Cream Sauce Spice Blend, then carefully add tofu to the pan. (NOTE: Don't overcrowd the pan. Fry tofu in batches, if needed.) Fry tofu, flipping halfway, until golden-brown, 2-3 min per side. (TIP: If tofu is browning too quickly, reduce heat to medium.)Carefully transfer tofu to the paper towel-lined plate.

Fluff rice with a fork.Divide rice, curry and tofu between plates.Sprinkle remaining green onions and sesame seeds over top.