For the tofu:
1 pound extra-firm tofu
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/4 to 1/2 cup cornstarch
For the fried rice:
4 tablespoons vegetable oil
1 cup frozen or fresh onions, chopped
2 teaspoons garlic (about 4 cloves), minced
1/4 teaspoon crushed red pepper flakes
8 ounces broccoli slaw (a mix of shredded broccoli and cabbage, sold in the produce aisle of many supermarkets)
4 cups cooked white rice, preferably cold
2 to 3 tablespoons water
Soy sauce and sesame oil, for seasoning
Drain tofu. Slice it in half horizontally, to create two thin slabs. Place it between clean, folded cloth dish towels. The towels should be folded to just about the size of the two tofu pieces laid side by side. Put a heavy weight (such as a skillet with heavy cans in it) on top of the stack. Set aside for at least 10 minutes, up to several hours.
Cut the tofu into 1/2-inch or so squares and put in a bowl. Drizzle soy sauce and sesame oil over tofu. Stir the squares gently to allow the seasonings to soak in. Sprinkle with 1/4 cup cornstarch. Stir gently to coat all pieces of tofu. Sprinkle in more cornstarch, if necessary, and set aside.
Set a wok or wide, heavy skillet over high heat. Add 2 tablespoons oil. When it is very hot, add onions. Cook onions, stirring just a few times, for about 4 minutes, or until they are fairly brown (fresh onions will take a little longer than frozen). Add garlic, stir a few times, then add red pepper flakes and broccoli slaw. Stir for 2 minutes, then scrape onto a large plate.
Heat remaining 2 tablespoons oil over high heat. When it is very hot, add tofu. Stirring occasionally, brown tofu all over. Crumble rice over tofu, then add slaw mix and 2 or 3 tablespoons water. Stir over high heat until rice softens and heats through, then season with more soy sauce and sesame oil.