Bring the rice, water, and salt to a boil. Cover, and reduce heat to low. Let the rice simmer for about 20 minutes or until the water is absorbed.
While the rice is cooking, combine the maple syrup, tamari or soy sauce, Sriracha, orange juice, and cornstarch in a measuring cup and stir well so that the cornstarch is dissolved. Set this aside.
Cut the tofu into cubes, place them in a ziploc bag, and sprinkle with the ¼ cup of cornstarch. Shake gently to coat the tofu with the cornstarch.
Heat 2 tablespoons of the canola oil in a nonstick frying pan until it starts to shimmer. Add the tofu pieces in a single layer, leaving some room between the pieces.
Sear the tofu for about 3-4 minutes on each side. Do not lift it up until it starts to turn golden. If necessary, add more oil as needed.
When the tofu is golden and crisp, turn the heat off, and add about ⅓ of the stir-fry sauce to the pan. The sauce will thicken quickly, so stir to coat the tofu with the sauce. Remove the tofu from the pan and set it aside.
Add the broccoli, carrots, and green beans along with about 3 tablespoons of water to the pan. Bring the water to a boil, cover, and let the vegetables steam for about 1 minute.
Uncover the vegetables, and let the water evaporate.
Add the remaining tablespoon of canola oil to the pan, along with the scallions, orange peel, garlic, ginger, and chilis. Turn the heat to medium-high, and stir-fry the vegetables until they just start to turn brown in spots.
Add the remaining stir-fry sauce to the vegetables, and stir to thicken and coat the vegetables.
Add the crispy tofu to the vegetables and stir to combine.
Serve the tofu and vegetables over the rice, and garnish with sesame seeds, if desired.