Heat in a heavy skillet or wok: 2 tablespoons oil and 2 crushed garlic cloves. Cook until garlic is light brown, then remove and discard the garlic.

Add the stir-fry for 1 minute 3/4 pound diced tofu. Add and stir in well 1 tablespoon soy sauce. Remove tofu form pan. Add to the pan 2 tablespoons oil, 2 minced garlic cloves. Let fry for 1 minute. Then add 1 1/2 cups onion, diced and 1 cup celery, diced. Stir-fry for 2 to 3 minutes. Then add the cooked rice, 1/2 tablespoon oil and 1/2 teaspoon salt.

Stir-fry until everything has some oil on it. Then add the diced and fried tofu and 1 1/2 cups fresh bean sprouts. Stir-fry 2 minutes. Then add 1 tablespoon soy sauce. Mix well. Serve hot, topped with chopped green onion. Serves 6-8.