Tofu: Press tofu to remove excess moisture. Cut into bite-sized cubes then add to a large saute pan, along with vegetable oil, sesame oil, and garlic. Cook over medium/high heat until golden brown and crispy on all sides.
Veggie: Place broccoli on a microwave-safe plate and drizzle with a little water. Cover with plastic wrap and microwave on high for 2 to 3 minutes, or until bright green and tender.
Sauce: Stir to combine mayo, yogurt, and sriracha.
Assemble: Evenly spoon sauce into the bottom of 5 mason jars, then add rice, veggie, and tofu. Store in the refrigerator up to 5 days. When ready to eat, reheat in the microwave for 2 to 3 minutes.