Step 1

If you are using tofu, press it first so it can get firm and crispy when stir fried. If you need a step-by-step guide for pressing tofu, check out the tofu guide in the recipe notes.

Step 2

Make the red curry cashew sauce. In a blender, add the coconut milk, vegetable broth, garlic, ginger, cashew butter, Thai red curry paste, lime juice and 2 Tablespoons of soy sauce or aminos. Blend for a few seconds to combine. Set aside.

Step 3

Then cut the tofu into cubes, and cut your veggies. Heat the coconut oil in a large non stick skillet.

Step 4

Now add the tofu to the skillet, brown on each side for 2-3 minutes, or until the tofu is all brown and firm. Reducing heat as needed.

Step 5

Next, add the vegetables. Toss to combine, drizzle with the remaining 1 tablespoon of soy sauce or aminos and saute for about 5-10 more minutes or until the veggies are cooked.

Step 6

Once the tofu and veggies are cooked, pour about half of the red curry cashew sauce into the skillet. Toss to coat everything in sauce and simmer on low for a minute to let the sauce thicken.

Step 7

Serve immediately over rice, pouring some of the remaining red curry cashew sauce over the stir fry and rice. I like to drizzle with sriracha and squeeze more lime on top!