Preheat oven to 400F.

Drain and squeeze out excess water out of half of a block of tofu. No need to press. Cube in to small bite size pieces. 

Toss tofu in a mixing bowl with cornstarch, nutritional yeast, ginger, onion, garlic, salt, and black pepper. Carefully mix until coated and spread evenly on to a baking tray. Spray with oil and bake for 20 minutes. Toss and bake for 10-15 more minutes or until crispy. 

Mince and chop all of the vegetables needed. 

In a large pan or wok, add oil on medium-high heat. Add the onion and carrots, cook for 3-5 minutes or until starting to soften. Add in the mixed bell peppers and continue to cook for another 3-5 minutes.

Then, add in the fresh ginger, garlic, and thinly sliced green onion (white part only!) and continue to cook for another 2 minutes. Once the vegetables are soft and slightly browning, add in leftover rice along with the pineapple and frozen peas. Cook for about 5 more minutes.

Whisk together the soy sauce and maple syrup. Add to the pot along with red pepper flakes, salt, and pepper. At this point, either mix in the baked tofu or save for placing on top of plated dish.

Divide the fried in to serving bowls and top with green onions. Enjoy!