Drain tofu and cut block in half lengthwise. Gently press with paper towels to remove any excess water. Cut into cubes.
Heat one teaspoon oil in a large non-stick skillet over medium-high heat. Add tofu, cook 8-10 minutes, or until lightly browned (I like mine cooked well!), stirring occasionally. Remove from pan.
Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from the pan. Add remaining teaspoon oil to pan. Add peas and carrots and garlic; saute 2 minutes.
While the veggies cook, combine the rice vinegar, hoisin sauce, Bragg’s Liquid Aminos (or soy sauce), and sesame oil.
Add cooked rice to the pan; cook 2 minutes, stirring constantly. Add tofu, egg, and ~3/4 of the sauce mixture (discard the rest or save!); cook 30 seconds, stirring constantly. Serve!
