Press the tofu for 10-12 minutes, turning the press every 3-4 minutes to remove excess liquid.
Dice the tofu into small, bite-sized cubes.
Sprinkle the cornstarch over the tofu and toss to coat. This step is optional, but it helps to crisp up the tofu.
In a skillet over medium heat, warm the oil.
Add the tofu to the skillet and cook, flipping every couple of minutes, until heated through and browned on all sides.
Remove the skillet from the heat and stir in the soy sauce. Place the tofu in a bowl and set aside.
Place the skillet back onto the stove over low heat, then add the whisked eggs to the pan and scramble until fully cooked.
Add the cooked rice and frozen vegetables to the pan and stir to combine. Cook for 6-8 minutes, stirring occasionally.