chopped peanuts for garnish
chopped cilantro for garnish, optional
Start rice cooking in a medium pot. Steam carrots and broccoli, checking doneness after 8-10 minutes. Veggies should be able to be pierced with a fork, but still be crispy. When done, turn off heat and leave lid askew until needed.
Heat about 1 tablespoon canola oil in a large pot. When hot, add small pinch of chile pepper flakes and warm for about 30 seconds. Then add minced garlic and cook until golden, about 30-45 seconds. Add tofu cubes, tossing to coat in oil. Saute over medium-low heat. Turn cubes when side of tofu touching pan is a golden brown, turning down heat if getting too dark. If tofu sticks, add a little more oil or a little bit of water (1 tbl or less). Continue browning tofu until most of the sides are browned and tofu is nice and crispy. Empty tofu into a large bowl and set aside, covering to keep tofu warm if desired.