Stir-fried ginger and tofu vegetables with cashews
8
Points®
Total time: 3 hr 15 min • Prep: 15 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
Cooking Chinese at home is easy when you have a wok. The flavour combination brings this stir-fry to life.
Ingredients
Raw cashews
⅓ cup(s), (50g) unsalted, raw
Reduced salt soy sauce
2 tbs
Sherry, dry
1 tbs, (or shaoxing wine)
Kecap manis
1 tbs
Fresh ginger
2 tsp
Firm tofu
350 g, cut into 1cm-thick slices
Sunflower oil
1 tbs
Red onion
1 medium, cut into thin wedges
Shiitake mushrooms
200 g, halved
Asparagus
2 bunch(es), trimmed, cut into 5cm lengths
Baby corn
250 g
Cooked brown rice
2 cup(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Spread cashews on a baking tray and bake for 3–4 minutes or until toasted.
2
Combine soy sauce, wine, kecap manis and ginger in a shallow glass or ceramic dish. Add tofu and turn to coat. Cover and refrigerate for 3 hours.
3
Heat half the oil in a wok over high heat. Drain tofu from marinade, reserving marinade. Stir-fry tofu, in batches, for 2–3 minutes or until golden brown. Transfer to a plate. Cover to keep warm.
4
Heat remaining oil in wok over high heat. Stir-fry onion for 2 minutes or until softened. Add mushrooms, asparagus, corn and 2 tablespoons cold water. Stir-fry for 3–4 minutes or until vegetables are tender.
5
Return tofu and reserved marinade to wok and toss to combine. Stir-fry until heated through. Divide rice among plates and top with stir-fry and toasted cashews.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.