Press tofu: wrap the block in a clean kitchen towel, place on a plate, and set another plate on top with a heavy object (canned goods work). Let sit 15 minutes to release moisture.

Start rice: bring 2 1/2 cups water to a boil in a pot with a pinch of salt. Add rice, stir once, reduce heat to low, cover, and cook 18 minutes until tender. Let sit off heat 5 minutes, then fluff with a fork.

While rice cooks, make the sauce: whisk together soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.

Cut pressed tofu into 1-inch cubes. Pat dry with paper towels.

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer. Cook undisturbed for 4–5 minutes until the bottom is golden and crispy. Toss gently and cook another 3–4 minutes until most sides are browned. Transfer to a plate.

Add remaining 1 tablespoon oil to the skillet. Add scallions and cook over medium-high heat, stirring occasionally, for 3–4 minutes until charred and tender. Sprinkle with salt and pepper.

Return tofu to the skillet. Pour in the sauce and toss gently to coat. Cook 1 minute until warmed through.

Divide rice among bowls. Top with crispy tofu, charred scallions, and any sauce from the pan. Serve immediately.