Wrap the tofu in a clean towel and place a heavy weight on top. Press for about 15 minutes to remove excess moisture, then cut into small cubes.
Finely chop the garlic, ginger, and vegetables like carrots, peas, and scallions into small, uniform pieces. Set aside.
Heat 1 tablespoon of vegetable oil in your wok or skillet over high heat until it’s shimmering and just starting to smoke.
Add the cubed tofu to the hot oil. Cook, stirring occasionally, until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic and ginger; cook for about 30 seconds until fragrant, filling your kitchen with a warm, pungent aroma.
Add the chopped vegetables to the pan. Stir-fry for 2-3 minutes until they’re just tender and vibrant in color, hearing a slight sizzle and seeing them soften slightly.
Crumble the cold, cooked rice into the pan. Break up any clumps with your spatula and stir continuously for 3-4 minutes until the rice is hot, slightly crispy at the edges, and has absorbed some of the flavors.
Return the crispy tofu to the pan. Drizzle soy sauce over the mixture and add a teaspoon of sesame oil. Stir well to evenly coat all ingredients, allowing the flavors to meld and the rice to develop a smoky aroma.
Cook for another 2 minutes, stirring gently, until the rice has a slight char and the flavors deepen. Taste and adjust seasoning if needed.
Turn off the heat. Let the fried rice rest for a minute to settle. Serve hot, garnished with extra scallions or a squeeze of lime if desired for brightness and freshness.
