Cube the tofu. Place in a bowl with cornstarch and Everything But The Bagel seasoning. Mix thoroughly.

Heat a large skillet over medium-high heat. Once heated, add tofu and cook until crispy. Stir consistently to ensure all sides are cooked evenly (about 20 minutes).

Prepare wild mushrooms by tossing in a bowl with 2 tbsp soy sauce, 1 tbsp maple syrup, rice wine vinegar, and 2 minced garlic cloves.

Add to a skillet on medium heat and cook until browned.

Add cashews to a blender with 1 cup of water and blend until smooth.

Then add peanut butter, 3 tbsp soy sauce, Thai red curry paste, 1 tbsp of maple syrup, 2 fresh minced garlic cloves, onion powder, and re-blend until everything is evenly incorporated.

Pour blended sauce into a saucepan and bring to a simmer.

Assemble tofu and mushrooms. Pour over red curry peanut sauce. Serve with white rice. Garnish with golden raisins, squeezed fresh lime juice, green onion, and crushed peanuts.