In a saute’ pan over high heat, add 2-3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes. Remove the cover, return heat to high, and add the asparagus. Toss through to let sear slightly, then add remaining 2-3 teaspoons water, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, till asparagus is bright green. Do not over cook
Add Pineapple Teriyaki sauce to the vegetable mixture, and the tofu or tempeh, if using. Toss to coat, and let the sauce come to a slow boil and thickened, add the cashews and toss to combine.
Remove from heat, serve immediately over brown rice, quinoa, or soba noodles. Serves: 3-4