1 lb firm or extra firm tofu, cubed
1/4 cup soy sauce, or more to taste
6-8 cloves garlic, minced
1-2 Tbsp grated ginger root
3 large carrots, peeled and shredded
1 large celeriac, peeled and shredded
3-4 cups cold leftover rice, preferably short grain brown rice
1/2-3/4 cup cashews (optional)
Preheat the broiler. Toss the tofu gently with the soy sauce, then spread in a single layer in a baking dish. Broil for 5 minutes, then flip the cubes and broil for another 2-3 minutes. Remove from oven and set aside.
While the tofu broils, heat some canola oil in a wok or large skillet. Add the garlic and ginger and stir fry for about 1 minute, then add the carrots and celeric. Stir fry over medium-high heat until tender. Add a little soy sauce to keep it from sticking, if needed. Add the rice and stir well. Gently stir in the broiled tofu and whatever soy sauce is in the pan. Taste and add additional soy sauce if desired. Toss in the cashews if using.
Serves about 6.