First things first, if your rice isn't already cooked, do that now! You need 3 cups of cooked rice which is equal to 1 cup uncooked white rice.
Remove the tofu from the package and drain out any excess liquid. Take half the block and cut into cubes.
Add to a pan with the oil. Using the back of a fork, mash the tofu until it has a scrambled egg consistency, retaining some larger pieces.
Add the turmeric, salt and garlic powder and stir together over low heat. Let cook, uncovered, for about 5 minutes to blend all of the flavors.
Meanwhile, finely dice the onion and add to a pot with the oil. Saute for about 2-3 minutes or until it softens slightly.
Add in the minced garlic and ginger and cook for an additional 2-3 minutes.
Add in the peeled and chopped carrots and saute for about 5 minutes to let them soften.
Next, add in the corn and peas and let cook until defrosted (assuming you're using frozen).
Whisk together the soy sauce, brown sugar, sesame oil and chili garlic sauce.
Add the sauce and rice to the pot of veggies and mix well to combine.
Carefully fold in the tofu and let simmer to lightly fry and absorb all of the flavors for about 5 minutes.
The longer it sits, the more flavorful it gets! After about 5 minutes, taste and add any additional sauces or seasonings as desired.
Top with chopped scallions and sesame seeds.