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Heat a wok or large cast-iron skillet over high. Add 2 tablespoons of oil along with the onion, and stir-fry until slightly softened, 1 to 2 minutes.
Add the tofu, ½ teaspoon salt and season with white or black pepper. Cook, tossing every now and then, until the tofu starts to turn golden around the edges, 2 to 3 minutes. Add the rice, chile crisp and soy sauce, stirring to break up any clumps, and toss until the rice has softened, 3 to 4 minutes.
Add the edamame and toss until they are warmed all the way through and the rice is golden in spots, 2 to 3 minutes. Turn off the heat. Add the scallions, and toss to combine.
To serve, top with more chile crisp.
TIP: Leftover cold rice (from the fridge) will result in the best textured fried rice, but if you need to cook rice especially for this recipe, here’s what to do: Cook 2 cups of rice and allow it to cool in the pot for 10 to 15 minutes, then spread it out onto a sheet pan and place in the fridge, uncovered, for 1 to 2 hours to allow it to dry out and cool completely. It is now ready to use.