To Make the Sauce

1. Place all the sauce ingredients into a clean jar and replace the lid. Shake well until combined then set aside. (the sauce will separate while it sits, so be sure to shake it up again before adding to the wok later).

To Make the Stir Fry

1. Wrap the block of tofu in a paper towel and place a heavy plate on top, to gently squeeze out any moisture. Leave to drain while you prepare the veggies – do not force the tofu or it will break apart. Once drained, slice the tofu into cubes.
2. Peel the carrot and slice in half lengthways. Slice the carrot into ½ cm wedges on the diagonal. Slice the celery into long diagonal slices around ½ cm thick. Slice the green pepper into strips, around ½ cm thick. Slice the spring onions into 2cm lengths and discard the roots. Set the sliced veggies aside but keep them separate.
3. Heat a dry wok or large frying pan over medium heat. Add the cashews and toast for a minute or so, tossing around in the pan regularly to make sure they don’t burn. When lightly browned and fragrant, remove from the pan and set aside.
4. With the wok still on medium heat, add the oil and bring to temperature. Add the garlic and ginger and fry for a minute or two. Do not allow the garlic to burn.
5. Add the drained tofu and stir to coat in the oil. Fry for two minutes before adding the carrots. You may need to add a few Tbsp water at this stage to make sure the tofu doesn’t start to stick to the wok.
6. Next, add the celery and green pepper and stir fry for a further 2 minutes. Add the spring onions and stir fry for a further minute.
7. Add the toasted cashews followed by the sauce (don’t forget to shake it up before adding). Stir well to coat everything with the sauce and immediately reduce the heat to low. The sauce should thicken quickly.
   Serve the stir fry with steamed rice and a sprinkle of toasted white sesame seeds.