Drain tofu and place in between a kitchen towel. Place a heavy object on top (such as a cast iron skillet) and leave to press for 30 minutes

Cook rice according to package instructions (I used a rice cooker)

Heat a medium sized skillet with 1 ½ tablespoons of olive oil

Add diced carrots and ½ teaspoon of salt

Saute carrots on medium high heat for 10 minutes, or until slightly cooked but not yet soft

Add bell peppers and garlic and saute an additional 5-7 minutes, until soft

Remove from heat and stir in ⅛ cup of sweet chili sauce. Add more to taste if desired

Once tofu has pressed, dice it up into small chunks and toss with ½ teaspoon of salt and 2 ½ tablespoons of cornstarch until well coated

Heat a large skillet with 2 tablespoons of olive oil

Once skillet is hot, add in tofu and pan fry until crispy on all sides (around 10-15 minutes)

Add in ⅓ cup of sweet chili sauce and toss to coat

Assemble bowls with tofu, vegetables, and brown rice.

Add additional sweet chili sauce to taste, or pour some over the brown rice if desired