Cook the rice according to package instructions. Once cooked, fluff with a fork and let cool for 5 minutes.
While rice is cooking, heat 1 tablespoons of oil in a wok or a large cast-iron skillet. Pat the tofu dry and cut it into ½″ cubes. Sauté in over medium heat for about 5 minutes until the tofu is brown on all sides. Remove from heat and set aside. In the same skillet, heat the addiitonal 2 tablespoons of oil. Sauté onions for 5-7 minutes, stirring occasionally, until translucent. Add ginger and garlic and sauté for another minute. Once fragrant, add the carrots, mushrooms, and peas and cook until tender, about 5 more minutes.
Stir together the sauce ingredients and set aside.
Once vegetables are tender, create a well in the center and add cooked rice. Sauté for 2-3 minutes, stirring frequently. Once the rice is lightly cooked, combine with vegetables, add tofu, cashews, and sauce and stir to combine. Serve immediately.