Begin by rinsing 1 cup of short-grain rice under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of water in a medium saucepan. Bring to a boil over high heat, then immediately reduce to the lowest setting, cover tightly, and cook for 15 minutes. While the rice cooks, bring 2 cups of water to a gentle simmer in a separate small pot for the miso soup. Add 1 teaspoon of dried wakame seaweed to the simmering water to rehydrate.

While the rice is cooking, prepare all your main dish ingredients. Press 200g of tofu to remove excess water, then cut into 1/2-inch cubes. Mince 2 cloves of garlic and grate a 1-inch piece of fresh ginger. Dice 1 medium carrot and 0.5 medium red bell pepper into small pieces. Thinly slice 2 green onions, separating the white and green parts. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon sugar for the fried rice sauce.

Once the wakame has rehydrated in the soup pot, remove the pot from the heat. Scoop 2 tablespoons of white miso paste into a small bowl with a ladle of the hot soup broth. Whisk until smooth, then stir the diluted miso back into the soup pot. Add the white parts of the sliced green onions. Do not boil miso soup after adding the paste, as it diminishes its delicate flavor and beneficial probiotics. Serve immediately.

Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering. Carefully add the cubed tofu in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, flipping once, until golden brown and crispy. Push the tofu to one side of the pan, then add the minced garlic and grated ginger to the empty space. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Add the diced carrot and red bell pepper to the pan with the tofu and aromatics. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Stir in the frozen peas and corn, cooking for another minute until heated through. Fluff the rested rice with a fork and add it to the pan. Pour the prepared fried rice sauce evenly over the ingredients. Toss everything together vigorously for 2-3 minutes, ensuring the rice is coated and heated through.

Divide the hot fried rice between two serving plates. Garnish generously with the remaining green parts of the sliced green onions for freshness and color. Serve immediately alongside the warm miso soup. Enjoy your vibrant and satisfying vegan Asian lunch!