Start by cooking the jasmine rice by adding the rice to a pot with 3 cups of water. Bringing it to a boil then simmer until the rice is cooked (15-20 minutes).
Next, heat a non-stick frying pan on high heat. After 2 minutes add 3 tablespoons of olive and the tofu. Cook for 5 minutes until it becomes crispy. When the tofu is nice and crispy, put it in a bowl and set it aside. Repeat this step for the cashews.
Make the stir-fry sauce by combining the soy sauce, vegetable broth, sweet chilli sauce, garlic, brown sugar and tapioca starch. Set aside.
Add the remaining olive oil to the frying pan and cook the onions on high heat for a few minutes. Add the red and green bell pepper and continue cooking for 2-3 minutes until hot but remains crispy.
Add the crispy tofu, cashews and the sauce and mix well. Remove from the heat, garnish with finely diced spring onion and serve hot with jasmine rice.
