Press and cube the tofu, then heat a tablespoon of oil in your wok or skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes, turning occasionally until golden and crispy. Remove and set aside.
Add another tablespoon of oil to the same pan, then toss in the minced garlic. Sauté for about 30 seconds until fragrant and slightly nutty, filling your kitchen with a warm aroma. Pour in the mixed vegetables and cook for 3-4 minutes, stirring frequently until tender yet vibrant.
Break up the cooled, day-old rice with your hands to loosen any clumps, then add it to the pan. Stir well to coat the rice with oil and aromatics. Cook for 2-3 minutes, allowing the rice to heat through and develop a slight crackle, creating a crispy edge.
Drizzle the soy sauce over the rice, then pour in the toasted sesame oil. Mix thoroughly to distribute the seasonings evenly, and sprinkle in the chopped green onions. Continue stirring for another minute, tasting and adjusting seasoning if needed.
Return the crispy tofu to the pan, gently folding it into the rice and vegetables. Stir for 1-2 minutes to allow flavors to meld and tofu to stay crispy. The rice should be hot, fragrant, and slightly crispy around the edges.
Finish by garnishing with extra chopped green onions or sesame seeds if desired. Serve immediately, enjoying the warm, vibrant colors and fragrant aroma of this comforting vegan fried rice.
