Bring a small pot with rice, 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover again and set aside.
While rice cooks, prepare tofu.
Prepare the Tofu
Line a plate with a paper towel.
Cut tofu into ½" dice and place on towel-lined plate. Cover with a paper towel, top with another plate, and place a heavy object on plate to press down on tofu.
Prepare the Ingredients
Stem, seed, and cut green bell pepper into ½" dice.
Halve pineapple chunks.
Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly on an angle.
Coarsely chop cashews.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bell pepper, pineapple, and white portions of green onions to hot pan. Stir occasionally until lightly charred, 3-5 minutes.
Add sweet and sour sauce and soy sauce to pan.
Remove from burner.
Cook the Tofu
Combine tempura mix, ⅓ cup very cold water, and a pinch of pepper in a mixing bowl. Stir until batter is extremely thin, almost the consistency of water. If needed, add very cold water 1 Tbsp. at a time until desired consistency is reached.
Add tofu to batter and cover evenly. Line a plate with a paper towel.
Place canola oil in a medium non-stick pan over medium heat.
Carefully, working in batches, add tofu to hot oil and flip occasionally until golden brown, 3-5 minutes.
Remove to towel-lined plate.
Plate dish as pictured on front of card, topping crispy tofu with sauce, cashews, and green portions of green onions. Bon appétit!