Heat 1 tbsp drizzle of oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 8-10 minutes.
Add the red bell pepper, onion and the white parts of the scallions. Cook for 3-4 minutes, until the pepper is slightly softened. Add the peas, minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
In a small bowl, whisk together the gluten-free tamari, sesame oil and peanut butter until smooth.
Add the cooked rice to the pan and break up any clumps. Pour the tamari-peanut butter sauce over the rice and stir well to combine. Cook for 2-3 minutes, allowing the rice to heat through and absorb the flavors.
Add the chopped pineapple and cashews to the pan. Stir everything together and cook for another 2-3 minutes, until heated through.
Sprinkle the Japanese nori seasoning over the fried rice.
Garnish with the green parts of the scallions.
Serve and Enjoy!