Wash and chop all the veggies for the stir fry. Toss them into a saute pan with some olive oil and saute until soft. Also add in the tofu and garlic. (I used pre-marinated tofu but you could use regular tofu as well).
Add the coconut milk, cashews, and Thai green curry paste. Stir until incorporated and saucy.
Serve mixture over rice (or noodles). Top with green onions and cilantro. Optional lime juice can be squeezed on top, along with hot sauce. Enjoy!