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Tofu and cashew stir-fry

Tofu and cashew stir-fry

Total Time
15 min
5 min
10 min
Looking for a quick dish to whip up during the week? This tofu stir-fry will be a family favourite as the fresh, crisp vegetables and the tender tofu are made extra special with the crunchy cashews and home-made sauce.


Canola oil

1 tbs, or sunflower

Firm tofu

650 g, cut into 3cm pieces, drained on paper towel

Green shallot(s)

4 individual, sliced

Fresh ginger

1 tbs, minced


2 clove(s), crushed

Vegetable mix, non-starchy, frozen

500 g, Asian variety

Reduced salt soy sauce

2 tbs

Sweet chilli sauce

2 tbs

Lime juice

2 tbs

Unsalted roasted cashew nuts

¼ cup(s), (40g), unsalted, chopped


  1. Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry tofu for 3–4 minutes or until light golden. Transfer to a plate.
  2. Add shallots, ginger and garlic to wok and stir-fry for 1 minute or until fragrant. Add vegetables and stir-fry for 5 minutes or until tender. Return tofu to wok with soy sauce, chilli sauce and juice and stir-fry until heated through. Sprinkle stir-fry with cashews to serve.


SERVING SUGGESTION: Serve with cooked brown rice, ½ cup (85g). TIP: Get out ingredients before you start stir-frying so you can add them as you go. Use 2 teaspoons crushed garlic from a jar or tube instead of fresh garlic.