Chop the vegetables into small, uniform pieces and press the tofu to remove excess moisture, then cut into cubes.
Heat your wok or skillet over medium-high heat and add a tablespoon of oil, waiting until it shimmers and starts to smoke slightly.
Add the tofu cubes and cook, stirring occasionally, until golden and crispy on all sides, about 4-5 minutes. Remove and set aside.
Pour an additional tablespoon of oil into the pan, then add minced garlic and ginger. Sauté until fragrant, about 30 seconds, with a bubbling sound and a fragrant aroma filling the air.
Add the chopped vegetables and stir-fry for 2-3 minutes, until they are bright, slightly tender, and still retaining some crunch.
Push the vegetables to one side of the pan and add the cold rice, breaking up any clumps with your spatula. Let the rice sit undisturbed for 30 seconds to encourage crispy edges, then stir vigorously to coat with flavors.
Continue stir-frying the rice, stirring constantly, until it’s hot and starting to brown and crisp at the edges, about 3-4 minutes. You should hear a slight crackle as it cooks.
Return the crispy tofu to the pan, pour in soy sauce, and drizzle with sesame oil. Toss everything together to combine and cook for another minute until fragrant and well-coated.
For an extra crunchy finish, let the fried rice sit undisturbed for 1-2 minutes to develop crispy bits and charred edges, then toss gently to incorporate.
Finish by squeezing lemon or adding a splash of rice vinegar for brightness, then remove from heat and sprinkle with sliced scallions or sesame seeds if desired.
Serve hot straight from the pan, enjoying the contrasting textures of crispy edges, tender rice, and chewy tofu in every bite.
