2 tbsp olive oil
250g firm tofu, sliced into small pieces and drained
500g raw cashew nuts
4 spring onions, thinly sliced
3 cloves garlic, crushed
3 green chilies, finely chopped
125g creamed coconut, grated
3-4 tbsp cashew nuts butter
2 tbsp tamari
1 tbsp honey
300ml boiling water
Sm white cabbage, thinly sliced
20g beanspouts (such as mung bean)