Cut the tofu into cubes, layer on kitchen paper. Set aside

Heat oil in a large non stick pan with lid over med-high heat. Add the rice and stir to coat with oil. Toast the rice, stirring occasionally, until dry, fragrant and golden, about 5 mins. Stir in 1 Tbs ginger and 1/2 tsp salt.

Pour 3/4 cup coconut milk and 1-1/4 cups water down the side of the skillet and give the pan a shake to stir the rice. Bring to a boil. Cover, turn heat to low and cook until the liquid is absorbed and the rice tender, 10-15 mins. Turn off the heat and let steam, covered 5 mins more. Transfer the rice to a large bowl.

In a medium bowl toss the tofu with 2 Tbs ponzu.

In the same skillet add oil, add tofu in even layer. cook until brown top and bottom 3 to 4 mins total. Add to the bowl with the rice.

In the bowl you used to toss the tofu stir together honey, siracha, grated garlic and the remaining ginger, 2 Tbs coconut milk and 1/3 c ponzu.

Add the dressing, cabbage and half the scallions, cilantro and cashews to the bowl with the rice and toss until everything is well coated.

Top with remaining scallions, cilantro and cashews.