Coconut Rice Salad with Tofu & Vegetables

I made this up. We were supposed to have corn chowder but we're in the middle of a week of 100 degree temperatures and nothing sounded less appealing tonight than soup. So I diced a block of extra-firm tofu, doused it in sesame oil and soy sauce, and put it in the oven. Then I put some rice on the stove to cook, and chopped up all the vegetables - zucchini, red pepper, corn, green onions - that were supposed to go in the chowder. Then I mixed everything together and added coconut milk, agave, lime juice, and a little salt and pepper. Viola! A light summer dinner.