• 1 container soft (silken) tofu, mashed
• 1/4 tsp turmeric
• 1 tsp onion powder
• 1 tsp salt
• Dash of pepper
• 5 tbsp peanut oil
• 5 cups pre-cooked leftover rice
• 1/4 cup chopped cashews
• 6 tbsp soy sauce
• 1 tsp sugar (optional)
• 1/2 diced onion
• 6 green onions, chopped

Mix the tofu, turmeric, onion powder and salt in a bowl and set aside.

In a medium skilled over medium heat, heat one tablespoon of the oil. Add the tofu mixture and cook, stirring constantly for 10 minutes. Remove the tofu from the heat and set aside.

Combine soy sauce and sugar in small bowl. Stir to dissolve the sugar and set aside.

Place a dry wok or large skillet over medium-high heat.

When the wok begins to smoke, add the remaining oil, then the diced onions.  After onions start to be soft, toss in green onions.  Stir for 3 minutes.  Add rice and mash/chop and spread it around to break up the rice chunks.  Add pepper.

Stir-fry for 3-6 minutes. Pour in the soy sauce/tofu  mixture and stir-fry until rice is heated through, about 5 minutes.  Add more salt if needed.

Stir in the cashews and serve hot.