Chop the vegetables and tofu to bite size pieces.
Heat the oil in a frying pan and add veggies, tofu, onion and garlic.
Cook on medium-high heat for about 2 minutes and then start adding spices ( ginger, curry powder, red curry paste, coriander, salt and sugar ).
Mix all the spices with veggies and cook for about 5 minutes.
Add coconut milk, lime juice, soy sauce and cashews to a pan and let it simmer on low heat for about 10 minutes ( or until the carrots are fork-tender ).
Serve with rice, noodles or quinoa or eat as it is.