Mix together all the marinade ingredients in a resealable bag then place the tofu slices in the marinade to soak for 30 minutes in the refrigerator.
Cook the brown rice as described on the package directions. Once cooked set to the side for later.
In a medium saucepan with 1 inch of water over med-high heat; place the asparagus in a steaming basket and steam for about 10 minutes.
Heat to olive oil in a large skillet over medium heat and sauté the mushrooms for about 4 minutes. Remove from the skillet and place in a bowl with a towel across the top to keep in some of the heat.
Toast the sesame seeds in any remaining olive oil left in the pan from the mushrooms. Scoop over the top of the mushrooms and recover with the towel to keep warm.
Place the tofu slices in the pan and cook until browned on each side, about 5-6 minutes per side.
To serve, place a heap of rice in the middle of each plate, then portion with the tofu, mushrooms, and asparagus on top. Drizzle with soy sauce or any remaining marinade with a sprinkling of nori snippets. Enjoy!