Vegan fried rice with spring vegetables

Name: Vegan fried rice with spring vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese, Asian
Ingredients: 300 g / 10.5 oz firm tofu*, pressed; 15 ml / 1 tbsp soy sauce or tamari (if GF); 1 tbsp cornflour / cornstarch (optional); 15 ml / 1 tbsp high smoke point oil (I used rice bran oil); 30 ml / 2 tbsp high smoke point oil; 4 spring onions/scallions; 150 g / 5.3 oz tenderstem broccoli; 150 g / 5.3 oz spring greens / collard greens; 100 g / ¾ cup defrosted edamame or green peas; 360 g / 3 cups leftover rice*, I used brown rice; 20 ml / 1½ tbsp soy sauce or tamari (if GF), more to taste; 10 ml / 2 tsp dark soy sauce, for colour (optional); 2.5 ml / ½ tsp sugar (optional); a good pinch of white pepper