Preheat your oven to 425 F (218 C).

Drain a package of firm or extra-firm tofu and pat it with a tea towel or paper towel to remove excess liquid.

Slice the tofu into chunks and coat with arrowroot powder.

Arrange tofu chunks on a parchment-lined baking sheet and bake at 425 F (218 C) for 30 minutes.

Remove the tofu from the oven, and with a spoon or brush, coat both sides with BBQ sauce. Then, return it to the oven and continue baking for another 10 minutes.

When tofu is done, remove it from the oven and let it cool to warm or room temperature. The sauce should be nicely cooked on the tofu chunks.

If you haven't done so already, chop the veggies while the tofu is baking and prepare them for salad assembly. 

Assemble the bowls by adding the finely chopped napa cabbage as the base of the salad. Then, add the baked tofu and all the other toppings. Drizzle a generous amount of jalapeno lime aioli, and enjoy!

If meal prepping, portion salads into covered containers. Keep aioli sauce separate and add it when ready to eat.

Leftovers keep well in covered containers for up to four days.