Press and drain the tofu (either by wrapping in paper towels and placing under a heavy object or using a tofu press). Lightly crumble tofu in a large bowl and set aside.
Cut cauliflower into florets, discarding the inner core. Pulse the cauliflower in batches through a food processor until it breaks down to rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.” Set aside.
In a large wok, heat the sesame oil over medium heat. Add the ginger and garlic and lightly stir fry for 30 seconds until just golden brown and fragrant. Add in crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden and cooked through.
Remove tofu from wok and add the remaining 1 tablespoon of sesame oil. Add in the carrots and saute until tender, about 2 minutes. Stir the peas and cauliflower “rice” into the wok, mixing the ingredients thoroughly.
Cook, stirring often, until the cauliflower is tender, about 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews, and soy sauce.