Start on the rice. Heat a medium saucepan over medium heat. Add the oil and swirl it around. Add the garlic and turmeric and sauté until fragrant, about 30 seconds. Add the rice and stir to coat. Add the vegetable stock, salt, and pepper, and bring to a boil. Once boiling, lower the heat to a simmer, place a lid on top, and cook until all liquid is absorbed and rice grains are tender, about 45 minutes. Take it off the heat.

Cut the tofu into cubes. Place the tofu cubes on a clean kitchen towel and press/blot out the excess moisture. Place the tofu in a bowl and toss with the arrowroot, salt, and pepper. Set aside.

In a small bowl, whisk together the maple syrup, sambal oelek, Tamari, rice vinegar, and garlic. Set aside.

Trim the ends off the broccolini and cut any thick stalks in half lengthwise.

Set a medium nonstick skillet over medium heat. Pour enough water into the skillet to cover the bottom. Bring to a simmer, add the broccolini, and put the lid on top. Steam the broccolini until bright green but still firm, about 5 minutes. Remove the broccolini and place on a plate to the side. Season with salt and pepper.

Wipe out the skillet and return it to the medium flame. Pour in the olive oil. Once the oil is hot, carefully add half of the tofu to the skillet. Let the tofu pieces sit until deeply browned on the bottom, about 3-5 minutes. Carefully flip the pieces over. Brown the other side as deeply as you can–this should take about 5 more minutes. Place the tofu on a plate and repeat this cooking process with the remaining tofu, adding more oil if necessary.

Get all the tofu back into the skillet. Pour the maple and sambal oelek mixture into the skillet as well. Bring the liquid to a boil and simmer until slightly thickened, spooning it over the tofu. Once the liquid has reduced by half, about 5 minutes, you’re good. Add the broccolini to the skillet and toss in the warm sauce.

Serve the spicy maple tofu and broccolini with the golden garlic rice and sliced green onions, and enjoy!