Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, add the tofu sauce ingredients and whisk together, until combined. Add the chopped tofu and mix well, until completely coated in the sauce. Place the tofu onto the lined sheet and bake for 20-25 minutes, flipping halfway through.
Remove the tofu from the oven and set aside. Prepare the rice as per the instructions.
In a non-stick pan, add the seame oil and place over medium heat. Once hot, add the garlic and spring onion, and cook for 1-2 minutes, until fragrant. Add the carrots and peas and cook for 5 minutes. Add the cooked rice and mix well.
Add the tofu and mix until combined. Cook for a further 2 minutes, before serving.
TO STORE: Tofu fried rice can be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place leftover rice in a shallow container and store in the freezer for up to 6 months. REHEATING: Either microwave for 45 seconds-1 minute or place in a non-stick pan and fry for 4-5 minutes.