Whisk together the soy sauce, ginger, sesame oil, agave, and vinegar in a small bowl.
Place the tofu block in a resealable food storage bag then pour the marinade over the top; seal and press out as much air as possible. Refrigerate for 3 hours.
After 3 hours remove the tofu from the bag; reserving the marinade and cut the tofu into 1 inch cubes. Heat 1 tablespoon of olive oil in a large skillet over high heat then brown the tofu on all sides for 4 to 5 minutes. Transfer to a bowl then set to the side.
Heat the remaining olive oil in the same skillet then saute the onion and carrot until softened. Add in the peas, garlic, remaining ginger, cauliflower rice, 1/4 cup of reserved marinade and cook until everything is heated through. Return tofu to skillet and stir gently; top with green onions. Enjoy!