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Note: dont worry about the long prep time; most of it is spend pressing and marinating the tofu, so you don t have to do anything!
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1.
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Prepare the tofu.
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For a chewier texture, freeze overnight, then defrost.
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For a creamier texture, skip this step.
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Either way, then press the tofu under heavy cans or a heavy pot for 2 or more hours.
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Cut into cubes and then place the tofu in a bowl and cover with the teriyaki sauce.
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Marinate at room temperature for about 20-30 minutes.
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Dredge the marinated tofu in cornstarch (I do this by shaking everything around in a gallon-size Ziploc).
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Make sure to reserve the leftover marinade.
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2.
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Heat some vegetable oil over medium-high heat in a large skillet (or wok).
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Add the tofu cubes and fry until they are a deep golden brown.
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Set aside.
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Turn the heat down to medium.
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Add more oil to the pan if needed and then dump in the onion and pepper slices.
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Stirring often, cook the onions and peppers until soft.
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Turn off the heat.
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3.
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Put the cherry tomatoes in a dry, non-stick skillet over medium-high heat.
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Shake the pan, occasionally at first and then more frequently as the tomatoes start to brown, until some tomatoes have burst a little and all are starting to get browned spots.
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4.
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Add the tomatoes to the onions and peppers along with the pineapple chunks and the reserved marinade.
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Add more teriyaki sauce as desired to create a sauce-y consistency.
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Cook a few minutes, then taste and add fresh ginger, salt, and chili garlic sauce to taste.
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Continue to cook until the sauce is somewhat reduced...eyeball it until its all looking good.
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5.
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Add the tofu and the cashews to the skillet and cook about 5 minutes more, just to warm everything through.
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Serve with rice.
