Preheat over to 375°F. Lightly spray a non-stick baking sheet with oil.
Press the drained tofu wrapped in paper towels and newspaper with a large can of tomatoes (or whatever you have on hand). Then cut into 1″ cubes.
In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper. Gently stir the tofu cubes into the sauce. Marinate for at least 10 minutes or longer.
Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.
Saute the onions, garlic, red pepper, carrots in the vegetable broth or water until soft-firm and
Add the cashews and continue to stir-fry for another 30 seconds.
Add the rice, break up any clumps and stir-fry for a few minutes.
Add the pineapple, peas and raisins and stir-fry to mix them in.
Stir in the baked tofu.
Remove from heat, add the sauce (optional) and serve garnished with chopped green onions and cilantro.