Place the rice in a large bowl and break it apart with a spoon to separate the grains; if using freshly cooked rice, spread it out and let it cool in front of a fan for 10 minutes to allow the surface moisture to evaporate.

Slice one-third of the pressed tofu into half-inch cubes and mash the remaining two-thirds with a fork or your hands until it looks like large crumbles.

Heat a large skillet or wok over medium-high heat with one tablespoon of oil. Once the oil shimmers, add the tofu cubes and pan-fry for about 10 minutes, flipping occasionally until golden brown and crisp on all sides.

Whisk the sugar and soy sauce together in a small bowl, pour it over the fried tofu cubes, and cook for about 2 minutes until the sugar caramelizes into a dark glaze; remove the cubes from the pan.

Add the carrots, peas, and bell pepper to the same pan and sauté for 5 minutes until the vegetables are tender but still have a bite, then remove and set aside.

Heat another tablespoon of oil in the pan and add the mashed tofu. Season with turmeric and black salt, stirring well until the tofu turns bright yellow and resembles scrambled eggs, then push the mixture to the side of the pan.

Add the remaining oil and the garlic to the empty space in the pan. Sauté the garlic until golden and fragrant, then increase the heat to high and add the rice.

Fold the rice into the mashed tofu scramble, then return the glazed tofu cubes and sautéed vegetables to the pan. Season with salt and white pepper, tossing everything together for 2 to 3 minutes until the rice is hot and the flavors are fully combined.

Garnish with scallions and serve immediately while the rice is still steaming and fragrant.