Cut the tofu into 6 slabs crosswise and blot very well between layers of paper towel or clean tea towel. (if you have a tofu press, press the tofu ahead of time). Cut the slabs into dice.
Heat the oil along with 1 tablespoon of the soy sauce in a large skillet or steep-sided stir-fry pan. Add the tofu and stir quickly to coat. Cook over medium-high heat, stirring frequently until golden brown and on most sides.
Stir in the bell pepper and garlic and cook over medium-high heat for 2 minutes.
Add the scallions, ginger and green peas and continue to cook for a minute or so.
Add the rice and stir everything together. Continue to cook until the rice is piping hot (how long depends on if you add hot or cold rice).
Season with pepper, additional soy sauce or tamari, and more ginger, if you’d like. Remove from the heat and serve at once.