Marinate: In a small bowl, toss your tofu, tamari, and sesame oil together. Set aside.
Fry: Heat a sauté pan with canola oil on medium to medium-high heat. When oil is hot, toss tofu in cornstarch and add tofu to pan. Allow tofu to pan fry, flipping occasionally, until tofu is medium brown in color; about 10 minutes. Remove from pan and place onto kitchen towel or paper towel to absorb excess oil.
Toast: Add butter and shallot oil (or oil and onion) to pan. Once butter is melted (and onion is translucent), add the rice. Allow rice to sit in pan, without moving until some grains have a slight golden color; about 5 minutes. Then, stir to distribute the remaining "butter".
Combine: Add the frozen veggies, 2 tablespoon tamari, rice wine vinegar, sesame oil, and black pepper to the pan. Mix everything together, then put the lid on your pan and allow veggies to steam for around 5 minutes. Taste and add additional tamari as needed.
Serve: When veggies have softened, and everything is heated through, toss the tofu back into the pan. Portion into bowls and top with green onions, sesame seeds, and any other desired toppings.