Sauce: Press the garlic, grate the ginger and mix together with all the other ingredients for the sauce. Heat 100 ml oil in a wok, fry the cashews until golden brown, remove and set aside.
Cut the tofu into 2 cm cubes, coat in cornflour so that the cubes are completely covered. Fry the tofu in hot oil without stirring. Only turn when it is golden brown and crispy on the first side. Continue until all sides are crispy and brown. Remove the tofu from the wok and drain on kitchen paper. Cut the onion into rings, the peppers into thin strips and the spring onions into 3 cm pieces. Increase the heat and allow the wok to get really hot, adding a little more oil if necessary. Fry the vegetables for 2 minutes, remove from the heat, add the sauce and stir until it thickens. Season with salt, fold in the tofu and nuts.
Serve on rice and garnish with parsley and a few cashews.