Drain and pat dry the tofu, cut into 1/2 inch thick slices, pan fry over medium-high heat till both sides are golden crispy, about 4 minutes the first side and 3 minutes the second side;

Meanwhile, mix all the glaze ingredients, slowly pour the sauce mixture into the pan, lower the heat immediately to medium-low;

Let the sauce simmer and thick, flip the tofu slices occasionally to glaze all sides evenly and prevent burning, cut into thin strips and set aside;

Prep all the veggies by slicing them into stipes of roughly the same width;

Season the sushi rice with sushi vinegar to taste;

Cut the cucumber in half, and use a small spoon to scoop out all the seeds in the center, I find the handle of the spoon is actually a very helpful tool here because it's thin and long and you can reach till the very end of cucumber;

Fill in a layer of seasoned brown rice, about 1/3 of the space in the cavity;

Add in the tofu strips and sliced veggies till the entire space is filled, it's ok if not everything is the same length because we will trim them;

If you're using different veggies, try to put in the thicker, irregular-shaped, or soft fillings first, and if you didn't pan fry the tofu then definitely put the tofu in first after rice, cuz they'll be too soft to squeeze in once other fillings have taken up some space;

Trim the thin slice off the top to make everything even, then slice into 1/2 - 1/4 inch sushi pieces based on your preference;

Serve with wasabi and soy sauce, enjoy!