Line a plate with two paper towels. Cut tofu into 1/2" thick slices across width, and cut pieces diagonally to form triangles. Arrange tofu in a single layer on plate, top with another paper towel, then another plate. Add some weight to plate (such as a canned good or two more plates) to gently press tofu. Make sure weight is evenly distributed. Removing moisture allows tofu to get crispy and better absorb flavors. Set aside 15 minutes. While tofu presses, cook rice.

Bring a small pot with rice, a pinch of salt, and 1 1/2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. Remove from burner and fluff grains with a fork. Cover and set aside. While rice cooks, prepare ingredients.

Rinse edamame under warm water if still frozen. Quarter mushrooms. Trim and thinly slice green onion on an angle, keeping white and green portions separate.

Place 2 Tbsp. olive oil in a large non-stick pan over medium-high heat. Test oil temperature by adding a green onion portion to oil. It should sizzle gently on contact. If it browns immediately, reduce heat. If it doesn't sizzle, increase heat. Line a plate with a paper towel. Carefully lay tofu in hot oil away from you. Cook until tofu is golden brown, 5-6 minutes per side. Transfer to towel-lined plate and let cool 5 minutes. Discard all but 2 tsp. oil and reserve pan.

Return pan used to cook tofu to medium heat and add mushrooms, edamame, white portions of green onion, and matchstick carrots. Cook, stirring often, until vegetables are tender and slightly charred, 5-7 minutes. Season with 1/4 tsp. salt and a pinch of pepper.

Add a serving of rice to a bowl or a plate. Top with vegetables and tofu. Garnish with green portions of green onion, teriyaki glaze, Sriracha (to taste), and sesame seeds.