Make sure you have 3 cups cooked brown rice. If you don’t, cook 1 cup rice according to these instructions, for brown rice, or cook according to package instructions if cooking white rice. 

Heat oven to 400ºF (204º C).

Cut tofu horizontally into 3 planks, wrap tofu in a clean absorbent kitchen towel and set something heavy on top (like a cast iron skillet), let tofu press for 15 minutes.

Dice tofu into ½-inch cubes; toss with 1 teaspoon grapeseed oil to coat; arrange in a single layer on prepared baking sheet and season with salt. Bake tofu until golden brown and firm to touch, about 30 minutes.

Meanwhile, heat a 12-inch sauté pan or cast-iron skillet over medium-high. Add 1 tablespoon grapeseed oil and swirl to coat; once shimmering add carrots, peas, and half of the green onions; cook until carrots are tender, about 5 minutes; season lightly with salt and black pepper. Transfer vegetables to a bowl. 

Add remaining tablespoon grapeseed oil to now empty sauté pan over medium heat and heat until shimmering, add garlic and ginger and cook 15 seconds until fragrant. Stir in rice, breaking up any clumps, and press into an even layer; cook, without moving, for 3 minutes. Using a wooden spoon, stir rice, scraping bottom of pan as needed, reduce heat to medium, and stir fry until rice is golden brown, 4–5 minutes. 

Stir in tofu, cooked vegetables, soy sauce, oyster sauce, chili garlic sauce, and vinegar and fry for 2 more minutes. Off heat, stir in sesame oil and remaining scallions; season with additional soy sauce and oyster sauce to taste. 

Finish with sesame seeds and serve with extra chili garlic sauce or sriracha.

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a sauté pan over medium heat or in the microwave.