Tofu Satay With Ginger-Cashew Sauce

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1 lb. extra-firm tofu, drained and cut into 1-inch cubes

1 large green bell pepper, cut into small squares

6 oz. baby portobello mushrooms, stemmed

1 cup cherry tomatoes

1/3 cup low-sodium soy sauce

2 Tbs. fresh lime juice

1 Tbs. brown sugar

1 Tbs. dark sesame oil

2 medium cloves garlic, minced

Fresh cilantro sprigs for garnish (optional)

1 cup raw cashews (4 oz.)

3 scallions (white and light green parts), chopped

2 tsp. minced fresh ginger

1/4 cup soy sauce

1/4 cup canned light coconut milk

1/4 tsp. hot pepper sauce, or more to taste

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