In a small skillet, heat 1 tablespoon of the oil over medium-high heat. When it shimmers, add the tofu, curry powder, coriander, turmeric, and ½ teaspoon of the salt. Cook, stirring often, for 3 to 5 minutes, until the spices are evenly distributed. Remove the skillet from the heat.
Meanwhile, in a large nonstick skillet or wok, heat the remaining 3 tablespoons of oil over medium-high heat. When it shimmers, add 2 tablespoons of the minced garlic and cook until very browned but not blackened, about 3 minutes. Transfer the burnt garlic to paper towels to drain, reserving the oil in the skillet.
Add the onion to the garlic oil in the skillet and cook over medium-high heat, stirring occasionally, for 5 to 7 minutes, until softened. Season with the remaining ½ teaspoon of salt. Add the ginger, rice, cashews, scallions, and lime juice, and cook, stirring often and adding more oil as needed if the pan looks dry, 6 to 8 minutes more, until heated through.
Stir in the burnt garlic, remaining garlic, and the tofu and cook for about 1 minutes more to warm through. Taste and adjust the seasoning. Serve with hot sauce, if desired, and lime wedges.