Tofu, broccoli and red capsicum stir fry with oriental plum sauce

Cut tofu into 3–4 slices and place paper towel between the slices to absorb excess moisture. When soaked, remove and replace with fresh paper towel.
Combine 1 tbsp peanut oil, soy sauce and lemon juice in a wok. Chop tofu into triangles or cubes, add to wok and and toss to coat.
Cook tofu over medium-high heat for about 5 minutes until browning.
Add ginger, garlic, broccoli and red capsicum to wok and cook for another 5–10 minutes until tender-crisp. Use additional peanut oil if needed.
Add Chinese oriental plum sauce and pineapple chunks. When the sauce starts to bubble, turn off heat. Season to taste.
Meanwhile, bring a pot of water to the boil and add rice. (Or use a rice cooker.) Drain and rinse when done.
Add broccoli and a little water to a microwave-safe container and microwave for 1 minute. Drain water.
Serve stir-fry over rice with cashews. Enjoy!