If you don’t have leftover rice, cook 1 cup (185 g) of uncooked rice according to the package directions. Let it cool completely and chill in the refrigerator until cold.

Pat the tofu dry with paper towels and cut it into small cubes. In a bowl, mix the tofu with the soy sauce, garlic powder, and black pepper until evenly coated.

Transfer the tofu cubes to a large zip-top bag, add the cornstarch, seal the bag, and shake until evenly coated. You can also toss the tofu with the cornstarch in a bowl if you prefer.

Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden and crispy on most sides. Transfer to a plate and set aside.

In the same pan, heat the remaining tablespoon of oil over medium-high heat. Add the garlic, onion, and carrot and cook for about 3–4 minutes, stirring frequently, until the vegetables start to soften.

Stir in the frozen peas and corn kernels and cook for 1–2 minutes until heated through.

Add the cold rice to the pan and break up any clumps with a spatula. Cook for 2–3 minutes, stirring occasionally, until the rice is heated through.

Add the soy sauce and toasted sesame oil and stir well until everything is evenly coated.

Return the tofu to the pan and stir gently to combine. Cook for about 1 minute until everything is hot.

Remove from the heat, top with the green onions if desired, and serve immediately.