Combine cornstarch, cumin, salt, and paprika in a large ziplock bag along with cubed tofu. Shake the bag until all of the tofu is covered with the seasoning. Heat the oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully add each tofu cube into skillet and fry for 2-3 minutes. Using a set of tongs, flip the cubes over to brown the other side. Set fried tofu on a plate lined with paper towels to soak up excess oil. 

Pour most of the oil out of the pan into a small bowl to discard later. Add the mushrooms and poblanos to the skillet and sauté for 5-10 minutes or until the mushrooms are golden. Squeeze 1/2 of the lime over the mushrooms and peppers, then set aside off of the heat.

For the cilantro cream sauce

Combine the sour cream, lime juice, cilantro, cayenne, salt, and pepper in a small mixing bowl. Whisk together until smooth. To thin the sour cream, stir in a tablespoon of water at a time until it’s reached the consistency you like. 

To assemble the bowl.

Starting on one side of the bowl, add 1/2 cup of cooked rice, then add (going clock-wise) the tofu, chopped lettuce, black beans, and sliced avocado. Add the sliced tomatoes and sautéed mushrooms and peppers into the center of the bowl. Top with hemp hearts and cilantro. Drizzle with cilantro cream sauce and serve.