Preheat the oven to 400F. Line a baking tray with parchment paper and grease with olive oil.
In a large bowl, toss the cubed tofu with soya sauce and cornstarch to coat. Transfer to the baking tray. Bake for 30 minutes, or until crispy.
Meanwhile, make the rice: combine the rice, water, and salt in a saucepan over medium high heat. Bring to a boil, and reduce to simmer, covered for 20 to 50 minutes, or until fully cooked. Set aside.
In a small bowl, whisk together the rice vinegar, rice wine, coconut sugar, soya sauce, hot sauce, water, and cornstarch. Set aside.
Heat the extra virgin olive oil in a large skillet. Add the garlic and ginger, cooking for 2 to 3 minutes until fragrant. Add the broccoli and snow peas. Cook for 4 to 5 minutes until bright green, and slightly tender.
Re-whisk the sauce if it has separate, and pour into the skillet, stirring constantly. The sauce will thicken. Add the cooked tofu to the pan. Season to taste.