Add all Teriyaki Sauce ingredients to a high powered blender. Blend until smooth.
Bring a medium/large nonstick pan to medium-high heat on the stovetop. Add a splash of water to prevent sticking, and add your carrot and onion. Allow to sauté for 2 minutes.
Add broccoli, snap peas, and bell pepper to the pan. Cook another 2-3 minutes (until broccoli is bright green).
Pour your blended Teriyaki Sauce into the pan with the veggies. Toss to coat.
Let the sauce come to slow boil, then lower the heat to medium-low and allow to cook until thickened to your liking (5 minutes is usually perfect for me).
Toss in your Crispy Baked Tofu, green onion, and cashews. Stir to combine.
Remove from heat and serve with rice or noodles of your choice. Top with toasted sesame seeds and enjoy!