• Place the diced chicken in a medium bowl.
• Add the marinade ingredients and mix thoroughly.
• Let chicken marinate at room temperature for 15 minutes.
• Heat a large sauté pan or wok over high heat
• Add 1 tablespoon of the oil.
• Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
• To the same pan add the remaining 1 tablespoon oil.
• Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
• Add all the vegetables to the pan and stir-fry for a minute or two.
• Add the cooked reserved chicken, mixing well to combine.
• Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
• Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
• Remove from heat and stir in peanuts.

Make tofu paneer:

• Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
• Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
• Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.

Make the cashew cream:

• Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
• Place the cashews and water in a food processor or blender and blend until pureed totally smooth.

Make Saag:

• Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
• Transfer to a food processor with the water and puree until smooth.
• Chop the onion and poblano pepper and set aside.
• Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
• Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
• Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
• Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
• Add tofu paneer on top of saag mixture to serve (or mix in).