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Bring jasmine rice, 1 cup water (2 cups for 4 servings), and ¼ teaspoon salt to a boil in a small pot. Stir, then reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed.
Open and drain tofu. Stand tofu upright and halve vertically. Lay halves flat and cut into cubes, about ¾ inch each. Press out excess water with paper towels.
Cut green bell pepper lengthwise into strips, about ¼ inch thick. Have strips with/wise.
Trim and thinly slice scallion.
Place Sriracha sauce, gluten-free tamari sauce, and agave in a medium bowl. Whisk to combine.
Heat 1 tablespoon cooking oil in a large nonstick pan over medium heat. Add tofu. Sear 5-6 minutes, or until evenly browned on all sides, stirring occasionally.
Add Sriracha-tamari sauce. Lightly season with salt and pepper. Cook 1-2 minutes, or until sauce is slightly reduced and evenly coats tofu, stirring occasionally. Remove from heat.
Heat 1 ½ tablespoons cooking oil in a medium saute pan over medium-high heat. Add bell pepper, carrots, and red peppers to hot pan. Season with ¼ teaspoon salt (½ teaspoon for 4 servings) and a pinch of pepper. Cook 3-4 minutes, or until bell pepper is tender, stirring occasionally.