• In a fine-mesh strainer, rinse the rice.

In a medium sauce pot, combine the rice and 2¼ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the edamame and start the stir-fry.

Bring a wok or large frying pan with 1 inch of generously salted water to a boil. Add the edamame and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain and transfer to a paper-towel-lined plate. Season to taste with salt. Wipe out any remaining water in the pan. While the edamame cook, prepare the stir-fry ingredients and cook the tofu.

• Pat the tofu dry with paper towels; cut the tofu into ½-inch cubes.
• Set aside 1 teaspoon arrowroot powder for the orange glaze.
• Cut the broccoli into 1-inch florets; trim off any coarse stems.
• Scrub or peel the carrot and trim off the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
• Remove the stems, ribs, and seeds from the bell peppers; coarsely chop the peppers.
• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.

In a medium bowl, toss the tofu with the remaining 2 teaspoons arrowroot powder.
In the same pan used for the edamame, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.
While the tofu cooks, prepare the orange glaze.

• Zest and juice the orange, keeping the zest and juice separate.

In a small bowl, stir together the orange glaze base, orange zest, ⅓ cup orange juice, and remaining 1 teaspoon arrowroot powder.

In the same pan used for the tofu, if dry, add 1 tablespoon oil. Warm over medium-high heat until hot but not smoking. Add the broccoli and carrot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Stir in the peppers and white parts of the scallions, season with salt and pepper, and cook until the peppers start to soften, 1 to 2 minutes. Stir in the cabbage and cook until just wilted, about 1 minute.
Reduce the heat to medium, stir in the orange glaze, bring to a boil, and cook until just thickened, about 1 minute. Stir in the tofu and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and sprinkle with the sesame seeds. Serve the edamame on the side.