Dry out the tofu by wrapping it in paper towel. If you like it extra dry and firm, you can weight it by adding a heavy book on top and letting it sit about 15 minutes. I skip this and just dry it as much as possible with paper towel. Once it reaches desired dryness, cut it up into ½ inch-wide domino slices, and then cubes.
Mince the garlic and ginger.
Lightly toast the coconut and cashews on a piece of foil in the toaster oven or broiler (about 2 mins). Set aside.
Heat a large nonstick pan over medium-high heat. Once hot, add oil, then add tofu and sauté 6-8 minutes or until tofu is golden brown. Add garlic and ginger and sauté 1 minute. Remove tofu from pan. Season with salt and pepper.
Return pan to heat. Add another swirl of oil. Sauté frozen vegetables and cauliflower, stirring continuously until soft (about 10 mins).
In a bowl, combine coconut milk, tamari, arrowroot and sriracha, and add to pan. Return tofu to pan. Simmer until slightly thick, about 3 minutes.
Serve with a squeeze of lime and sriracha if you like heat. Top with toasted cashews and coconut.