1. Place the soy sauce, sesame oil, garlic and ginger in a small bowl and stir to combine. Set aside. Combine the rice and 1 1/3 cups water in a small saucepan. Bring to a simmer, cover and cook until rice is tender and liquid is absorbed, about 25 to 30 minutes. Fluff with a fork, and set aside covered to keep warm.
2. Meanwhile, place the pineapple on a paper-towel-lined plate and pat dry. Toss the pineapple with half of the shichimi togarashi in a medium bowl. Pat tofu dry with paper towels and cut into 1/2-inch cubes. Season the tofu all over with salt and pepper.
3. Heat canola or vegetable oil in a braiser over medium-high heat until hot, but not smoking. Add tofu cubes and sauté until lightly browned, stirring occasionally, about 3-5 minutes. Remove from the pan and set aside on a plate. Do not wipe out pan.
4. Add the pineapple chunks to the pan, and season with salt and pepper. Cook, stirring occasionally until starting to brown, about 2-3 minutes. Add the bell pepper and white parts of the scallions and cook, stirring occasionally, until the vegetables start to soften about 3-5 minutes. Add the peas and cook until warmed through, about 1-2 minutes longer. Add the cooked rice, tofu and soy sauce mixture. Stir to combine, and cook stirring constantly until the ingredients are heated through, about 2-3 minutes.
5. Remove from heat and stir in the water chestnuts. Season to taste with salt and pepper and the remaining shichimi togarashi, if desired. Serve the rice garnished with the cashews and green parts of scallions.

RECIPE NOTES – No need to order takeout when you can make this delicious and healthier version of Chinese fried rice from our friends at Sunbasket. Shichimi togarashi is a Japanese spice blend made from seven different spices, including dried red chili flakes to add balanced heat and flavor.