Place the rice in a large bowl and break apart the grains with a spoon to ensure they remain separate. If using freshly cooked rice, spread it out in front of a fan for 10 minutes to allow excess moisture to evaporate.

Press the tofu for at least 10 minutes to drain liquid, then slice into half-inch cubes.

Heat the oil in a large skillet or wok over medium-high heat until it shimmers. Add the tofu and a portion of the salt, then pan-fry for about 10 minutes, flipping occasionally until every side is golden brown and crisp.

Move the tofu to the side of the pan and add the onion and bell pepper. Sauté until the pepper is tender and the onion is translucent, about 2 minutes.

Add the rice to the pan and season with the soy sauce, coconut sugar, curry powder, chili powder, white pepper, and the remaining salt. Mix thoroughly until the rice is evenly colored and fragrant.

Increase the heat to high and stir in the pineapple chunks. Cook for 2 to 3 minutes, stirring frequently so the fruit warms through and the rice slightly crisps without sticking.

Fold in the cashews, scallions, and tomato. Cook for another 2 minutes until the scallions wilt and the flavors are fully incorporated.

Serve immediately while hot, garnished with additional scallions.