Preheat the oven to 400 degrees F.
Take the tofu out of the package and press it between paper towels to soak as much of the water as possible. Set it aside to continue to soak while you make the marinade.
In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, olive oil, ginger essential oil, mandarin juice, and garlic. I sliced the tofu into 1/2-inch slices and then cut those slices in half again but you can cut them however you prefer.
Transfer the slices into a 9x13-inch pan and pour the marinade all over the tofu. I just took the pan and gently swooshed around the sauce to make sure all the tofu got properly covered. Let sit for 30 minutes. You can flip them after 15 minutes to make sure both sides get marinated well. Remove the tofu from the sauce (reserve the sauce!) and place in a single layer on the prepared baking sheet. Transfer to the oven and bake for 10 minutes.
Meanwhile transfer the sliced mushrooms to a baking sheet and toss with olive oil, salt and pepper. After the tofu has cooked 10 minutes, take it out of the oven and flip. Add the mushrooms and the tofu back into the oven and cook for 15 minutes. Take out of the oven and let sit while you start to prepare the bowls.
To serve, divide the rice among bowls. Add the tofu, handful of spinach, mushrooms, soft boiled egg, avocado and pickled cucumbers. Sprinkle with sesame seeds and sprouts and serve with the ginger miso sauce. Enjoy!