Press and cube the tofu (if not already done). Pat each cube dry with paper towels — removing surface moisture lets the cornstarch adhere and prevents steaming during the pan-fry, which promotes a deep, even browning. Toss the cubes gently with 2 tablespoons cornstarch and a pinch of salt so each piece is lightly coated.

Heat a large nonstick or stainless steel skillet over medium-high and add 1 tablespoon neutral oil. When the oil shimmers, add the tofu cubes in a single layer with space between them; don’t crowd the pan or they’ll steam instead of crisp. Sear without moving for 2–3 minutes until the bottoms are golden, then turn to brown all sides (about 6–8 minutes total). This high-heat sear creates a Maillard crust that gives the tofu contrast in texture and flavor.

Finish the tofu with 2 teaspoons tamari (reserve the rest for the hash) and a quick splash of water (1–2 tsp) to help the tamari cling and caramelize; toss and remove to a wire rack or plate while you build the hash. Removing the tofu keeps it crisp while you cook the vegetables.

Wipe the skillet clean and add the remaining 1 tablespoon neutral oil. Lower heat to medium and add the diced onion. Sauté for 3–4 minutes until translucent — cooking the onion first releases its sugars and builds a savory base for the hash.

Add the minced garlic and 1 teaspoon ground turmeric to the onion and stir for 30–45 seconds. Toasting turmeric briefly in the oil blooms its volatile aromatic compounds and mellows any raw, bitter edge; 30–45 seconds is enough to brighten its color and fragrance without burning.

Add the riced cauliflower, season with 1/2 teaspoon salt and a few grinds of black pepper, and increase heat slightly to medium-high. Cook, stirring frequently, until the cauliflower is tender but still has some bite, about 6–8 minutes. Browning the cauliflower adds sweet, nutty notes and gives the 'hash' a better texture than simply steaming.

Stir in the peas and diced carrots and cook for 2–3 minutes, just until the peas are heated through and carrots are tender-crisp. Add the remaining 2 teaspoons tamari and continue to cook 1 minute so the tamari flavors the vegetables evenly. The short cook on peas and carrots keeps their fresh color and snap.

Taste and adjust seasoning — add a pinch more salt if needed. Remove the pan from the heat and stir in 3 tablespoons of sesame oil and 3 sliced scallions (reserve a small handful of green scallion tops for garnish). Stirring the sesame oil in off-heat protects its delicate toasted flavor from turning bitter under high heat, letting it shine as a finishing oil.

Re-warm the tofu briefly if it’s cooled: return the pan to medium-high for 30 seconds, toss the tofu to heat through and re-crisp any softened edges. Arrange 3/4 cup of the turmeric cauliflower hash into each bowl, top with 125 g (about 1.5 cups by volume) of crispy tofu cubes, then scatter remaining sliced scallions and a drizzle (about 1 teaspoon) of sesame oil if desired for extra aroma.

Finish each bowl with a lemon wedge to squeeze over at the table and an optional sprinkle of toasted sesame seeds. The acid brightens the turmeric and balances the richness from the oils and tofu.