Step 1

Stir the soy sauce, vinegar, garlic, ginger, curry powder and turmeric together in a small bowl. Set it aside.

Step 2

Coat the bottom of a large nonstick skillet or wok with oil and place it over medium-high heat.

Step 3

When the oil is hot, break the tofu into medium to large chunks and add them to the pan.

Step 4

Cook the tofu for about 5 minutes, flipping occasionally with a spatula, until it begins to brown and crisp in spots.

Step 5

Push the tofu to the sides of the pan, away from the heat.

Step 6

Add the onion and carrots to the center of the pan, and sauté them for about 4  minutes, until the carrots become tender-crisp and the onion begins to brown.

Step 7

Turn up the heat to high. Give the pan a minute to heat up, then add the rice and sauce.

Step 8

Flip everything to mix the ingredients, the stir-fry, flipping rapidly, until the rice begins to dry out and crisp up, about 5 minutes. You can break the tofu up into smaller chunks at this stage, if desired.

Step 9

Add the peas and flip a few times to incorporate.

Step 10

Remove the pan from the heat.

Step 11

Sprinkle the fried rice with sesame seeds and scallions. Serve.