On one eye, cook the RightRice according to package instructions. Set aside.
In a small sauté pan, sauté the minced garlic in the vegan butter until lightly browned and fragrant.
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).
Preheat a large frying pan with enough oil for frying (about a ½ inch or so high) over medium heat.
Drizzle the tofu pieces with coconut aminos or soy sauce to taste.
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.
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.
Once the tofu is lightly browned on each side, transfer them to a plate lined with paper towels to absorb any excess oil.
Transfer the cooked tofu pieces to a clean medium-sized mixing bowl and drizzle with the chili garlic sauce mixture. Stir to combine.
Plate with Right Rice and serve immediately. Enjoy!