In a medium saucepan combine rice, salt, and 1¼ cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 15 minutes. Take off heat and let stand, covered, 5 minutes more.
While the rice cooks, make the tofu. Drain tofu well and pat dry. Cut in half lengthwise, then cut crosswise into 12 squares.
In a large nonstick skillet heat oil over medium heat. Add tofu and cook until browned on the bottom, about 4 minutes. Flip and brown second side. Add soy sauce, maple syrup, and vinegar to skillet and shake skillet to distribute the sauce. Flip tofu again so both sides are coated with the sauce and cook just until the sauce is reduced to a thick glaze.
Serve rice and tofu with lettuce, carrots, green onions, and sesame seeds. To make a lettuce wrap, fill doubled leaves with rice, then top with tofu, carrots, green onions, and sesame seeds.