Saute onion, garlic, grated ginger, add coriander, tumeric. Cook until onions are transparent and spices are fragrant. Add cubed, pressed firm tofu. I opened the package, put it into a strainer (that yellow Tupperware one), put a small plate on top, weighted it with a heavy canned good (today was Hormel chili... yep. Do that before you start the cooking).
Back to the pan... Stir in some Thai chili sauce. Towards end of cooking, add cashew pieces (or more of a rough butter, or chopped).