Preheat oven to 400° F and begin cooking the rice according to your preferred method.
Dice the wet, unpressed tofu into 1/2 inch cubes and place in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they have a thin crust and are lightly browned.
Combine Teriyaki Sauce ingredients in a small cup or bowl with a fork.
In a non-stick skillet over medium heat, stir fry the veggies in the sesame oil for 5-8 minutes.
Stir in the baked tofu and sauce. Add soy sauce or tamari as needed if too dry or sticking.
Add pineapple and cashews. Cook for 5 minutes.
Serve alongside a scoop of rice.