Start by cooking rice according to the pckage. If cooking the same day place in freezer to cool on a plate while you prepare the rest of the ingredients. Otherwise, leftover rice works perfectly for this recipe.
Heat frying pan on medium-high with 1tsp of sesame oil.
Press a block of extra firm tofu. Slice block of tofu in half after pressing. Save one half (can be frozen) and crumble the half you’ll use into hot frying pan.
While tofu is cooking diced onions into small cubes. Peel carrot and dice into same size cubes as onion. Mince garlic clove and set aside.
Stir in 1 tablespoon of soy sauce to tofu. Cook tofu until it's dried out and becomes a crumbly texture and then take off the heat and set aside.
In the same pan the tofu was cooked add teaspoon olive oil and cook onions, carrots, and garlic on medium heat until onions translucent and carrot soften.
Add tofu, frozen peas, and rice and stir to combine.
Add remaining soy sauce along with green onions and continue to cook. Season with salt and pepper.
Serve with a bit of siracha.