Cut the tofu into very small pieces (the size of a pea). Place on a baking sheet lined with a kitchen towel or paper towels and top with more towels. Press down with another baking sheet and heavy items. Allow to sit for 20 minutes to press out the excess liquid.
Preheat oven to 425 F.
Meanwhile, to a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and saute until fragrant, about 4 minutes.
Add the bell pepper, frozen corn, carrot and pea mixture, spinach, leftover rice, pressed tofu, soy, hoisin, sesame and a pinch of pepper, if desired. Saute and stir until everything is coated in the sauce.
Taste and season with additional salt and pepper, if desired.
Remove from the heat and set aside.
Meanwhile, spray two mini muffin tins with olive oil (48 mini muffin holders total). Press a wonton wrapper into each hole. Spray with more olive oil and add a pinch each of salt and pepper to the wonton wrappers.
Add the beaten eggs to the rice mixture and toss until everything is combined.
Fill the wonton cups with the fried rice mixture.
Bake for 10 minutes until the wontons are golden brown and the egg and rice filling is set.
Garnish with green onions, if desired. Enjoy!