Tofu and cashew stir-fry
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Garlic
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
Instructions
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.
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