Cook the wild rice and brown rice separately according to package directions.
While rice is cooking, drain the tofu on paper towels to remove some of the moisture, then cut into 1/2 inch cubes.
Heat the canola oil in a large non-stick pan. When oil is hot, add the tofu, and cook stirring occasionally, until the tofu is brown on all sides. Drain the tofu and set aside.
Make the dressing by mixing together the orange juice, seasoned rice wine vinegar, tamari, ginger and sesame oil.
In a large bowl, gently stir together the rice, tofu, edamame and carrots. Add the toasted sesame seeds and dressing. Stir well to combine.
Refrigerate to let the flavors mingle before serving.
Garnish with fresh cilantro if desired.