Set a heavy-bottomed 12-inch nonstick or cast-iron skillet over low heat while preparing ingredients. Crumble tofu into scrambled egg-size bits and toss with 1 tablespoon of the soy sauce, the sherry, and the turmeric.
Increase skillet heat to high, add broccoli, a light sprinkling of salt, and 3 tablespoons of water. Cover and cook until water evaporates and broccoli is crisp-tender, about 1 1/2 minutes. Turn broccoli into a bowl and set aside.
Return skillet to burner on high heat, add 1 tablespoon of oil and heat until wisps of smoke start to rise from the pan. Add scallion whites and the bell peppers; stir-fry until crisp-tender, 1 to 2 minutes. Transfer mixture to the broccoli bowl. Return skillet to burner and heat remaining 3 tablespoons oil until shimmering. Add rice; stir-fry, breaking up clumps, until heated through, about 2 minutes. Add tofu; continue to cook until heated through, a couple of minutes longer. Return the vegetable mixture, along with the remaining 3 tablespoons of soy sauce, the scallion greens, and the peas to the pan; stir-fry to heat through. Serve immediately.