Easy Vegan Chili Garlic Tofu

1 On one eye, cook the RightRice according to package instructions. Set aside.
2 In a small sauté pan, sauté the minced garlic in the vegan butter until lightly browned and fragrant.
3 Add in all other sauce ingredients and whisk to combine. Bring the mixture to a boil, then let simmer over low heat. Keep over low heat until needed (if using the red bell pepper, you can cook along with the sauce or in a separate pan).
4 Preheat a large frying pan with enough oil for frying (about a ½ inch or so high) over medium heat.
5 Drizzle the tofu pieces with coconut aminos or soy sauce to taste.
6 In a medium-sized bowl, stir all of the ingredients together to create the dry mixture, then add in the tofu pieces and coat with the dry mixture until all pieces are covered. 
7 By now your oil should be hot enough for frying, but you can test it by carefully flicking a tiny bit of water into the pan. If it pops, you're ready to proceed. With a pair of tongs add each of the coated tofu pieces into the hot oil until browned on both sides. Flip each piece over intermittently to ensure both sides are cooked. 
8 Once the tofu is lightly browned on each side, transfer them to a plate lined with paper towels to absorb any excess oil.
9 Transfer the cooked tofu pieces to a clean medium-sized mixing bowl and drizzle with the chili garlic sauce mixture. Stir to combine. 
10 Plate with Right Rice and serve immediately. Enjoy!