Heat the oil in a large wok (or skillet) over medium high heat. Once hot, add the tofu cubes, sprinkle them with a little bit of salt and cook until they're crispy and golden brown on all sides, about 5 minutes.
Add the cashews and continue cooking for about 1 minute, until they become golden and fragrant, then remove the tofu and cashews to a plate with a slotted spoon, leaving the excess oil in the pan.
Return the wok to the heat source, add the onion, celery and mushrooms to the wok, sprinkle with a little bit of salt and cook them for about 2-3 minutes, until softened and fragrant.
Next, add the garlic, broccoli, bok choy, zucchini and bell pepper, add another little sprinkle of salt and continue cooking for a further 2 to 3 minutes, until the veggies are softened but still slightly crunchy.
Add the sugar snap peas, green onions and enoki mushrooms, little bit more salt, and keep cooking for a few seconds more.
Finally, add the rice, tamari, sesame oil and sriracha, then return the tofu and cashews to the pan.
Stir well and cook until rice is heated through and serve without delay.
*This recipe works much better with leftover cooked rice that's had a chance to sit in the fridge for a while and cool completely, but if you didn't have any on hand, you could start by cooking 1-1/2 cups of dry rice according to directions on package and then spread it across a baking sheet and flash cool it in the freezer for about 30 minutes.