Step 1

Add the tofu cubes to a medium bowl. Drizzle with soy sauce, ½ tablespoon sesame oil, and garlic powder, and toss to coat. Let the tofu marinate and absorb the flavors for about 10 minutes (I like to chop and prep the remaining ingredients while the tofu marinates).

Step 2

When ready to cook the tofu, heat the remaining ½ tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining marinade. Cook, stirring occasionally, until the tofu is browned all over, about 5 - 10 minutes. Transfer the tofu to a dish and set aside.

Step 3

Return the skillet to the stove over medium-high heat. Heat the light oil, then add the red pepper, carrot, white and light green parts of the green onions (reserve the dark green parts for later), cashews, and garlic. Sauté, stirring often, until the vegetables just begin to soften and brown, about 5 minutes. Sprinkle with curry powder and cumin, and cook for 1 minute until fragrant.

Step 4

Stir in the cooked tofu, rice, pineapple, peas, soy sauce, and Sriracha (if using), heating through. If the rice seems dry, add a splash of reserved pineapple juice as needed. Serve hot, garnished with the dark green parts of the green onions.Allow any leftovers to cool before transferring to an airtight container. Store in the fridge for 3 - 5 days, or freeze for up to 3 months.