Cut the pressed tofu into ¼-inch cubes. Add it to a bowl with 2 tablespoons of soy sauce, then gently toss until evenly coated. Set aside.

In a small mixing bowl, combine the remaining 3 tablespoons of soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha until combined. Set aside.

If not already prepared, mince the garlic and ginger and slice the green onions. Set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the frozen peas and carrots and stir-fry for 5 minutes or until tender. Add the minced garlic, ginger, and green onions. and stir-fry for 1-2 minutes or until fragrant. Transfer to a large bowl.

Return the pan to the heat and add 1 ½ tablespoons of oil to the pan. Once hot, add the marinated tofu and stir-fry for 5-6 minutes, scraping up the browned bits from the bottom of the pan, or until tender and golden. Transfer the tofu to the bowl with the vegetables.

Return the pan to the heat and add the remaining 1 ½ tablespoons of oil. Once hot, add the cold rice and stir-fry for 2 minutes, until the rice is hot.

Stir in the vegetables, tofu, and sauce. Stir well to combine, then stir-fry for 1-2 minutes, or until combined and heated through. Serve hot, garnished with ground white pepper, chopped peanuts, cilantro, and/or green onions.