Drain the tofu and press it by wrapping in a clean kitchen towel and placing a heavy object on top for at least 15 minutes to remove excess moisture.
Cook the jasmine rice according to package instructions until fluffy, using a rice cooker or saucepan.
In a small bowl, combine 3 tablespoons sweet chili sauce with 2 minced garlic cloves. Stir well and set aside.
Cut the pressed tofu into bite-sized cubes. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add tofu cubes in a single layer and cook without stirring for 3-4 minutes until golden crust forms. Flip and cook other sides until crispy and browned.
Reduce heat to medium-low, pour sweet chili garlic sauce over tofu and toss gently to coat. Cook for 1-2 minutes to absorb sauce and become sticky.
Assemble bowls by placing jasmine rice as a base, then add sauced tofu on top. Arrange about 1 cup of mixed pickled vegetables beside the tofu. Sprinkle with sliced green onions and sesame seeds.
Season with salt and pepper to taste. Serve immediately or pack for meal prep.
