Put your 1/4 cup of brown rice on to boil (follow directions on package for time). Slice your firm tofu into blocks and put in small bowl, grate a little bit of ginger and garlic over it and add a good amount of sauce sauce, mix around. Heat on medium a non stick fry pan, add a teaspoon of coconut oil and add tofu. Tofu will take around 8 - 10 minutes on each side to get golden. Chop zucchini and add to tofu pan (add a bit of water to pan if it starts sticking) and cook until golden. Once rice is cooked drain and add to a big bowl, drain your chickpea's and add, add fresh chopped tomato, carrot and avocado. Add your tofu and zucchini.
Pour all your thanini salad dressing ingredients into a bowl and whisk together until smooth. Drizzle your sauce all over.