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Place a large non-stick frying pan over medium-high heat.
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Add the oil, ginger and chilli jam and cook for 3 minutes or until fragrant. Add 2 tablespoons of the coconut aminos,2 tablespoons of the sugar and the tofu. Cook, stirring, for 4 minutes or until the tofu is heated through.
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Add 60ml of the lime juice and stir to combine.
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Place the remaining 1 tablespoon of each of the aminos, sugar and lime juice in a small bowl and mix to dissolve the sugar.
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Divide the lettuce, cucumber and cashews between serving plates and spoon the tofu into serving bowls.
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Top with the basil and coriander and serve with the dressing and lime wedges. Serves 4
