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In a small bowl, stir together sesame oil, tamari and chile bean paste. Set aside.
Heat up 1 tablespoon (15 mL) of oil in a large nonstick skillet or wok over medium-high heat. Fry tofu until it’s chewy and browned in spots, stirring once or twice, about 6-7 minutes.
Reduce heat to medium and add ginger, garlic, stirring constantly for 30 seconds. Season with 1 tbsp soy and pepper.
Add peas, broccoli and green onions, stirring often, until green onions wilt and broccoli looks glossy, about 2-3 minutes. Season vegetable mixture with salt and pepper and remove to a medium bowl.
Return skillet to medium heat, add remaining 1 tablespoon (15 mL) of oil and cook rice until warmed through, about 1-2 minutes. Turn off heat, but leave skillet on element. Add veggies back to the skillet along with sauce and stir through.