Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauce, ketchup, vinegars, soy sauce, sugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot. 

Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and slightly thickened. Set aside.

Chop the tofu into cubes and sprinkle it with salt. Turn the cubes in the remaining corn starch. Heat a generous amount of oil in a pan over a medium-high heat. Once hot, add the coated tofu cubes and fry them for 10 min, turning occasionally, until crisp and golden. Once crisp, transfer the tofu to kitchen paper. Reserve the pan.

Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.

Meanwhile, peel and slice the shallots. Dice the bell peppers. Slice the spring onion. Drain the pineapple.

Return the pan to a high heat with a drizzle of oil. Add the shallots and peppers with a pinch of salt and fry for 3 min. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce and the crispy tofu. Simmer for a final 1-2 min. Serve over the rice and garnish with the remaining spring onion.