Lemongrass makes the most delicious addition to this easy brown rice and goes perfect with this simple veggie stir-fry.
While rice is cooking, start on the stir-fry. Combine, garlic, ginger, add cashews, and cilantro in a food processor and pulse until finely minced (alternatively you can chop well by hand). Set mixture aside for a moment.
Heat a large wok or skillet over high heat. Add 1 teaspoon oil to pan; swirl to coat. Combine tofu, pepper, and 2 tablespoons cornstarch in a medium bowl; toss to coat. Add tofu to pan and stir over heat for about 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon than place in a medium bowl.
Add sesame oil to the pan now and place back over high heat. Add onions, peppers and carrots and cook until onions are starting to brown, about 4 minutes. Add zucchini, baby corn, and cashew mixture to pan and cook about 5 minutes more until zuccini is tender.
Pour in the rice wine vinegar, soy sauce, coconut milk, stock, chili garlic paste, and red curry paste and reduce heat to medium low. Whisk 2 tablespoons cornstarch and 2 tablespoons water in a small dish until smooth and add to wok. Stir sauce gently for 6-7 minutes(ish) until it begins to thicken. Stir in tofu and allow to simmer in sauce until warmed.