make coconut curry mix with 3/4 can of coconut milk, curry powder, sriracha, crunchy garlic in chili oil, and red curry paste
toast rice in 2 tbsp of sesame oil then make rice with 1/4 can of coconut milk swapped for water, add salt and optionally veg better than boullion
slice pineapple and cook for 20 min at 450
cube tofu and begin to fry in wok with 3:1 vegtable oil and sesame oil
when pineapple is ready, add rice, cashews, cut red cabbage, and shredded carrots. Set the temp to 200 and leave until tofu is fried
combine all elements