For the Tofu:

• Place the tofu on a plate over doubled piece of paper towel.  Place another doubled paper towel on top of the tofu and place a heavy plate on top.  This is done to extract the excess water from the tofu.  Let the tofu sit like this for about 30 – 40 minutes.
• Slice the drained tofu into desired size.
• Set up three shallow bowls one with flour, one with the egg wash and finally one with the panko crumbs.
• Dredge each piece first in the flour, then the egg wash and finally in the panko crumbs.
• Heat a large cast iron frying pan with 3 – 4 tbs. of cooking oil.
• Place the prepared tofu in the pan and allow one side to get nice and golden, then turn over and allow the other side to get nice and golden.  This should take 3 – 4 minutes per side.
• Place the cooked tofu on a platter prepared with paper towels to absorb and excess oil.

For the Veggies & Rice:

• Cook the rice in a rice cooker or as directed.
• Remove the tips from the string beans.
• Steam the string beans to a desired tenderness.  They should still have some nice green color.  Do not overcook them.
• Heat the pan that you cooked the tofu in.  Add a one tbs. of the olive oil to the pan and place 4 – 5 crushed garlic in the pan.
• Add the steamed string beans and sauté until the string beans get a nice char.  Dust with salt remove and set aside.
• Heat the pan that you cooked the string beans in add 4 – 5 cloves of crushed garlic and a tbs. of olive oil.
• Allow the garlic to get a slight golden color.  Turn the heat off and add the arugula, a dusting of salt and toss with the garlic.
• Toss the arugula and garlic with the rice.