Tofu with chili relish and cashews

2 Tbl chili relish
1 Tbl kecap manis (or soy sauce with brown sugar)
1 Tbl peanut oil
6 spring onions cut into 3 cm lengths
500 g firm tofu cut into cubes
2 med carrots, sliced
green beans cut into 3 cm lengths
25 g fresh basil
1/3 cup roasted salted cashews

Place chili relish with the kecap manis in a bowl and mix. Heat oil in a wok over high heat and swirl to coat. Add spring onion and cook 30 sec, remove. Add tofu and stir fry 5 min, add carrots and beans and relish mixture. Cook for 3 min then return spring onion to wok and add basil and cashews.