Cube the pressed tofu into bite-sized pieces and set aside. Spread the cooked rice on a tray to dry slightly if it's freshly cooked, or use day-old rice for best results.
Heat your wok or deep skillet over high heat until it’s hot and shimmering. Add a teaspoon of sesame oil and swirl to coat the surface.
Place the tofu cubes into the hot pan and cook until golden and crispy on all sides, about 4-5 minutes. Use your spatula to turn them occasionally, and once done, remove and set aside.
In the same pan, add a little more oil if needed, then toss in the chopped garlic and onion. Sauté for about 30 seconds to 1 minute until fragrant and golden at the edges.
Add the frozen vegetables to the pan, stirring constantly. Cook for 3-4 minutes until they’re bright, tender, and slightly blistered, with excess water evaporated.
Push the vegetables to one side of the pan, then add the rice to the empty space. Let it sit undisturbed for about 30 seconds, then begin breaking it apart with your spatula, stirring continuously.
Fry the rice for about 3-4 minutes until it’s heated through, slightly crispy around the edges, and fragrant with toasted notes.
Return the crispy tofu to the pan. Drizzle the soy sauce and a few drops of sesame oil over everything, then toss to evenly coat and combine. Cook for another 1-2 minutes until the flavors meld and the rice is smoky aromatic.
Remove the wok from heat. Sprinkle chopped green onions over the top for fresh color and brightness. Give everything one last toss to distribute the garnish.
Serve the fried rice hot directly from the pan, ensuring a good mix of crispy rice, tender veggies, and golden tofu in each spoonful. Enjoy immediately for the best texture and flavor.
