sheet pan pineapple coconut rice with sweet & sour tofu - hot for food

Ingredients

• 1 whole pineapple, split in half lengthwise, trimmed crown
• 1 C (200 g) uncooked parboiled long grain white rice, divided
• 1/2 C frozen peas, divided
• 1 C full-fat coconut milk, divided
• 1/2 C water, divided
• 1 tsp sea salt, divided
• 1 red bell pepper, medium diced
• 3 tbsp low-sodium soy sauce or tamari, divided (1 tbsp with broccoli, 2 tbsp stirred into rice after cooking)
• 2 tsp lime juice
• 2 tsp sambal oelek (chili paste)
• 2 tsp vegetable oil
• 1 1/2 C broccoli florets
• 1 C carrot, julienne
• 1/2 C roasted salted cashews, divided
• 1 - 2 green onions, finely diced, as garnish
• 1 x 430 g brick of extra-firm tofu, cut into 1/4-inch thick triangles
• 1 tsp cornstarch
• 1 tsp water
• 1 tsp vegetable oil
• 1 garlic clove, minced
• 1 tsp freshly grated ginger
• 1/2 tsp chili flakes
• 1/4 C unseasoned rice vinegar
• 1/4 C agave nectar
• 1/8 C water
• 1 tbsp tomato paste
• 2 tbsp low-sodium soy sauce or tamari
• 1/4 tsp sea salt