1. Pre-heat the barbecue for direct grilling at 200–230°C. Mix the garlic, ginger, chilli, spring onion and red onion together. Mix all the other vegetables together, keeping the coriander to one side. Keep the two mixes separate.
2. Put the wok onto the grill and let it heat up. Add a splash of oil – it should start to smoke – then add the tofu, season well with salt and pepper and brown. Transfer to a plate.
3. Add another splash of oil. Add the chilli and the onion mix. Stir for a second before adding the other mix. Flip and toss the vegetables in the wok if you can, and keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat at the bottom of the wok. Season with a good pinch of sugar, salt and pepper.
4. After a minute or two, the vegetables should have begun to soften. Add the tofu, soy sauce and sesame oil and stir in. After about 30 seconds, the vegetables are ready. Place the vegetables onto a serving dish, sprinkle with the cashews and coriander, squeeze some lime and enjoy! Serve with boiled jasmine rice with roasted sesame seeds.