Blot tofu dry with a paper towel to remove excess moisture. Cut into 1cm cubes or 1cm x 2cm strips. Heat oil in a wok (or deep nonstick frying pan) and when almost smoking, add the tofu cubes, frying until they are firm and lightly-coloured. Remove onto a plate, leaving as much of the oil in the pan.
Fry the chopped onion in the remaining oil. When it starts to brown, add carrot and broccoli. Stir-fry for two minutes. Add sweetpeas and corn kernels.
After a minute, add rice and toss until well combined. Season with salt and pepper to taste. Lastly, add the beansprouts and sesame oil and cook on high heat for one minute before taking pan off the heat. Stir in the spring onion and serve immediately.