Fill a steamer pan with water and add the tofu. Bring to the boil.
Reduce the heat to simmer and cook for about 5 minutes or until tofu floats to the surface of the water.
Place ginger, garlic, tamari, honey and lemon juice in a blender. Add coriander roots, chilli and add 1/3 cup of hot water. Blend until smooth.
Remove tofu from water with a slotted spoon and blot dry with absorbent paper. Transfer to a shallow dish with the blended sauce to flavour.
Place the vegetables in the steamer basket over the pan with water and steam for 3 minutes. Remove from heat and set aside.
Heat sesame oil in a wok. Add tofu and stir fry for 3 - 4 minutes until slightly golden. Add vegetables and cashews and stir through the sauce.
Cook for 2 to 3 minutes and serve with fresh coriander leaves.