Drain and pat dry your tofu, depending on the firmness of your tofu, you can choose to press it for 10 minutes if you want, the tofu I used was very firm so I did not press;

Cut into your preferred shape, I went with triangles that are about 1/2 inch thick;

In a wide bowl, coat the tofu pieces with the rice flour, toss to coat evenly;

In a nonstick frying pan, cover the bottom with canola oil, heat over medium-high heat, and fry the coated tofu till all sides are golden crispy;

Meanwhile, mix all the sauce ingredients together;

Once the tofu pieces are done frying, transfer to a plate, and in the same pan, fry the garlic over medium heat till aromatic;

Add in the bell peppers, pineapples, and cashew, cook till the vegetables are tender but not mushy;

Give the sauce a good stir in case the starch is setting at the bottom, slowly pour the sauce into the pan, toss the veggies and pineapples in the sauce and bring the mixture to a gentle bubbling;

Add the tofu pieces back in the pan, stir and coat with the sauce;

Lower the heat and let the mixture simmer for a couple of minutes till the sauce reaches your preferred thickness, please note, the sauce will continue to get thicker as it cools down so keep that in mind and don't over-thicken it on the stove;

Serve hot, garnish with sesame seeds and scallions, enjoy!