Drain the tofu, and squeeze it between two towels to remove any excess water. Cut it into 1cm dice.
Heat the oil in a large frying pan, and add the diced tofu. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the tofu is golden brown and crispy all over.
Meanwhile, in a small jug, combine the soy sauce, honey, ginger, garlic and five spice, along with a good pinch of black pepper. Mix well.
When the tofu is crispy, pour over the sauce, and mix to combine. Allow the mixture to bubble a little, until it has reduced by half, and is thick and sticky.
Serve the honey soy tofu topped with fresh coriander and chopped cashew nuts.