Sesame Miso Kale Salad with Tofu and Basil (vegan)

Name: Sesame Miso Kale Salad with Tofu and Basil (vegan)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 block tofu - pressed and cubed; 1 tbsp oil; 1 tbsp soy sauce; 1 1/2 tbsp arrowroot powder/starch or cornstarch; 4 cups baby bella mushrooms - sliced in half; salt/pepper to taste; 1/4 cup toasted sesame oil; 1/4 cup rice wine vinegar; 3 cloves garlic - minced; 2 tbsp maple syrup; 2 tbsp miso paste (can sub soy sauce if you can't find miso); 1 tsp grated fresh ginger; pinch salt/pepper; 1 head kale - ribs removed and cut into small pieces; 1 medium cucumber - roughly chopped; ~ 1 cup roughly chopped basil - from about 1 large bunch of basil; 1 1/2 cups cooked and cooled brown rice (or sub another grain); 1 cup sunflower seeds (or sub another nut or seed)