Fried Rice with a difference

Despite my best efforts before I went away I still have a few vegies in the fridge to use up - cabbage, broccoli, carrots & celery. I read through my recipe books but didn't find anything too inspiring, so decided to make Fried Rice with Crispy Fried Tofu. This recipe is completely flexible - just substitute whatever vegetables you have on hand.
Fried Rice with Crispy Fried Tofu

• 400g firm tofu, cubed
  
• 1 TBS tamari
  
• 1 TBS sesame oil
  
• Liquid smoke (optional)
  
• 1 1/2 cups brown rice, cooked & chilled
  
• 1/4 red cabbage, sliced thinly
  
• 1 head of broccoli, broken into small florets
  
• 2 small carrots, julienned
  
• 1 stalk celery, julienned
  
• 1 garlic clove, crushed
  
• 1 tsp minced ginger
  
• 2 TBS soy sauce
  
• 1 TBS sweet chili sauce
  
• 1 TBS lemon juice
  
• 2 TBS sesame seeds

Press the tofu to reduce the moisture content, then mix the tamari, sesame oil & a few splashes of liquid smoke in a bowl. Add the tofu & toss to coat. Marinate up to a few hours (but for at least 10min). Heat a small amount of peanut oil in a wok over high heat. Add the tofu & fry, stirring frequently, until the tofu is crispy & golden brown (around 10mins). Remove the tofu from the wok & drain on paper towel.

Add the vegetables to the hot wok, along with the garlic & ginger - stir-fry for a few minutes, until starting to soften. Add the rice, soy sauce, sweet chili sauce & lemon juice. Stir-fry another few minutes. Add the tofu & sesame seeds & cook until heated through.