Start the rice: Put the rice and 1 1/2 cups water into a medium saucepan. Bring the water to a boil over high heat.

Cover the saucepan and turn the heat to low. Cook until the rice has absorbed the water, about 15 minutes.

Take the saucepan off the heat and let the rice sit, covered, for 10 minutes so it finishes steaming.

Prep the tofu and vegetables: Set the tofu block on a plate lined with a clean kitchen towel or paper towels. Put another towel on top and press gently with a heavy skillet or a few cans for 10 minutes.

Cut the pressed tofu into 1-inch cubes. Put the cubes on a dry plate so they are ready for the skillet.

Trim the snap peas. Slice the carrots thinly on a diagonal. Thinly slice the shallots, mince the garlic, and thinly slice the scallions, keeping the dark green tops separate for serving.

Stir the soy sauce and 3 tablespoons water together in a small bowl. Set the bowl next to the stove.

Brown the tofu: Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until the oil looks loose and shiny.

Put the tofu cubes into the skillet in one layer. Cook without moving them until the bottoms are browned, 3 to 4 minutes.

Turn the tofu with a spatula. Cook until several sides are browned and the tofu looks firmer, 5 to 6 minutes more.

Transfer the browned tofu from the skillet to a plate. Keep the skillet on the stove.

Add the snap peas and carrots to the same skillet. Stir-fry over medium-high heat until the vegetables are bright and just tender but still crisp, about 3 minutes.