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Cut the tofu into 8 slices. Cut each slice into 2 rectangles, then cut each rectangle into 2 triangles. Line a large plate with a paper towel.
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Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and cook on both sides until it’s lightly browned and crisp, about 4 minutes per side. Remove the tofu from the skillet and transfer it to the paper towel-lined plate to soak up any excess oil. Sprinkle with salt.
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Return the skillet to medium-high heat; there should still be some oil left, but if not, drizzle about a tablespoon more into the skillet. Have all of the stir-fry ingredients at your side, ready to go, because you need to work quickly.
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Add the white parts of the green onion and the ginger to the skillet and cook, stirring constantly, 1-2 minutes, or until the onion starts to soften. Quickly whisk the sauce again and pour it into the skillet, along with the pineapple, jalapeño, and kumquats (if using). Cook for about 2 minutes more, or until the sauce has thickened slightly. Stir in the tofu to coat it in the sauce and remove from heat.
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Divide the stir-fry onto 4 plates or bowls with the rice or quinoa. Garnish with the reserved green onions and roasted cashews, cilantro, and/or sesame seeds.