In a measuring cup, whisk together the minced garlic, lime juice, tamari, coconut sugar and lemongrass. Dice the tofu into 1-inch cubes then transfer to a medium-sized shallow bowl. Pour in the marinade and stir until all of the tofu is evenly coated. Set aside to marinate for at least 20 minutes while you prepare the bowls.In the same measuring cup, whisk together the tamari, rice wine vinegar, garlic, jalapeño and lime juice. This will serve as a dressing for the finished bowls. Arrange the lettuce, carrot, cucumber and rice in each bowl.Grease a large skillet over medium heat then add the tofu along with the marinade. Cook for about 10 minutes, continuing to stir until every side of the cubes are light golden brown. Distribute warm tofu into each bowl. Serve with dressing, fresh cilantro and mint.