Follow these steps carefully for the best Sautéed Tofu with Garlic Rice:

Step 1: Prepare the Tofu
If you haven’t already, press your tofu. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate, and put something heavy on top (like a few cookbooks or a cast iron skillet). Let it press for at least 30 minutes, or up to an hour, changing the paper towels if they become saturated. This step is vital for achieving crispy tofu. Once pressed, pat the tofu dry and cut it into 1-inch cubes.

Step 2: Make the Garlic Rice
In a medium saucepan or pot with a tight-fitting lid, heat the 1 tablespoon of sesame oil and 1 tablespoon of olive oil over medium heat. Add the 6-8 minced garlic cloves and sauté for about 1-2 minutes until fragrant and lightly golden. Be very careful not to burn the garlic, as it will turn bitter.
Add the rinsed rice to the pot and stir for about a minute to toast the grains slightly and coat them with the garlic oil.
Pour in the vegetable broth or water, add the salt and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to the lowest setting, cover the pot with the lid, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this simmering time!
After the cooking time is up, remove the pot from the heat and let it stand, covered, for another 5-10 minutes. This allows the rice to steam and finish cooking perfectly. After resting, fluff the rice gently with a fork.

Step 3: Prepare the Tofu Coating and Sauce
While the rice is cooking, prepare the tofu. In a medium bowl, add the tofu cubes. Sprinkle the cornstarch over the tofu and gently toss to coat each piece evenly. Set aside.
In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, maple syrup (or agave), 1 teaspoon sesame oil, grated ginger, 2 minced garlic cloves, and sriracha (if using). This is your savory tofu sauce. Set aside.

Step 4: Sauté the Tofu
Heat the 2 tablespoons of olive oil (or neutral cooking oil) in a large skillet or wok over medium-high heat. The oil should be hot enough that a piece of tofu sizzles immediately when added.
Carefully add the cornstarch-coated tofu cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan (work in batches if necessary).
Cook the tofu for about 3-5 minutes per side, or until golden brown and crispy on all sides. Use tongs or a spatula to turn the pieces gently.
Once all tofu pieces are nicely crisped, reduce the heat to low.

Step 5: Sauce the Tofu and Serve
Pour the prepared soy sauce mixture over the crispy tofu in the skillet. Stir gently and quickly to coat all the tofu pieces. The sauce will thicken slightly as it heats up, usually within 1-2 minutes. Be careful not to overcook, as the sugars in the sauce can burn.
To serve, spoon a generous portion of the fluffy garlic rice onto plates or into bowls. Top with the saucy, crispy sautéed tofu.
Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro, if desired. Serve immediately and enjoy your delicious homemade meal!