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Combine the soy sauce, rice vinegar, agave, garlic and ginger in a bowl. Set aside.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion, broccolini, yellow onion and a pinch of salt. Toss and spread in an even layer. Cover and cook, undisturbed, for 5 minutes. Remove the lid and transfer the veggies to a plate.
Heat the remaining 2 tablespoons of oil in the skillet. Add the tofu and break apart with a wooden spoon (or potato masher). Add the turmeric, garlic powder, pepper and a pinch of salt. Cook down for 2-3 minutes, stirring frequently.
Add the leftover rice and pre-made sauce. Toss until combined and spread in an even layer. Cook, undisturbed for 5 minutes - you want the rice & tofu to get a slight crunch on the bottom layer, so no peeking. Just be sure to lower the heat if it starts smoking.
Add the cooked veggies & edamame to the skillet and toss until heated through. Taste and adjust the salt & pepper as needed.
Remove from the heat and add the sesame oil. Spoon into bowls and dig in.