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Photo of Stir-fry tofu, snake beans and macadamias by WW

Stir-fry tofu, snake beans and macadamias

6 - 9
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Chopped macadamias give this tofu, bean anad bamboo stir-fry a satisfying crunch and flavour


Canola oil

1 tbs

Green shallot(s)

4 individual, sliced

Red capsicum

1 medium, sliced


2 clove(s), crushed

Fresh ginger

2 tsp, grated

Green beans

270 g, (snake), cut into 4cm lengths

Firm tofu

500 g, cut into 2cm cubes

Soy sauce

2 tbs

Canned bamboo shoots, rinsed, drained

1 cup(s), (227g can)

Sweet chilli sauce

¼ cup(s), (60ml)

Lime juice

2 tbs

Macadamias, roasted

40 g


  1. Heat a wok over high heat. Add oil and heat for 30 seconds. Add shallots and capsicum and stir-fry for 5 minutes or until softened. Add garlic, ginger and snake beans and stir-fry for 3 minutes or until snake beans are just tender. Add 2 tablespoons water to assist in cooking if necessary.
  2. Add tofu, bamboo shoots, soy sauce, sweet chilli sauce and lime juice, stir-frying for 2 minutes or until heated. Sprinkle with macadamias and serve.


SERVING SUGGESTION: Steamed or boiled brown rice.TIP: Use canned sliced water chestnuts instead of bamboo shoots.