In a food processor or powerful blender, process the ginger, garlic, chilli and coriander (leaves and stems) to a fine paste. Thermomix 10 seconds, speed 7.
Add the lime zest, juice, fish sauce, coconut milk and half the cashew nuts. Process until it forms a smooth sauce and put half the sauce in a small pot over a low heat to warm (don't let it boil). Taste and adjust the balance of flavours (it should be pretty good, but best to check). Thermomix 20 seconds, speed 8. Then heat 5 minutes, temp 90, speed 2.
Now prepare and cook your vegetables.
Heat a little oil (I use coconut or macadamia nut oil) in a wok or large frypan over a high heat. Add the mushrooms and cook for one minute stirring constantly. Add the carrot, broccoli and cauliflower and stir for a minute then add the snow peas, capsicum and tofu.
Cook, stirring for another minute or so then take off the heat.
In a big mixing bowl combine the warmed sauce and vegetables (so the vegetables are covered in sauce).