How to fry tofu and eat it with fresh veggies in Soy Vay Chinese Marinade..

Following a tip on VegWeb, I coated my lightly marinaded tofu (in Braggs) in brown rice flour, after cutting them into small triangles. Normally I do it in corn starch, but I wanted to try the tip and recently I read that corn starch is not good to consume..To note, I just googled this worry and didn't see anything on the matter.

Then I fried them in canola oil, flipping over after a couple minutes.I like how corn starch fries better than the organic brown rice flour - it was too floury, but still crispy and certainly edible.
While I was flour-ing and frying the tofu, I took my chopped vegetables (baby carrots, fresh broccoli and fresh celery) and sauteed, covered for most of it to steam, in canola + a dash of peanut oil with garlic and red pepper flakes. After cooking a few minutes, I added 2 tablespoons of tamari.Once I decided the vegetables were cooked just enough, I added the fried tofu and a good helping of Soy Vay Chinese Marinade and a bit of Szechuan sauce (I find the Soy Vay too sweet alone). I cooked it on medium heat a minute or two longer, and served with organic brown rice~