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Photo of Hoisin tofu with cabbage and cashew salad by WW

Hoisin tofu with cabbage and cashew salad

Total Time
55 min
20 min
5 min
Tofu is great to use as a vegetarian option and tastes delicious once marinated in the sweet and salty hoisin sauce. Paired with the refreshing crunchy cashew salad makes for a great outdoor entertainer!


Hoisin sauce

1½ tbs


1 clove(s), crushed

Reduced salt soy sauce

2 tbs

Firm tofu

500 g, cut into 1cm slices

Sugar snap peas

200 g

Lemon juice

1 tbs

Sesame oil

1 tbs

Caster sugar

2 tsp

Chinese cabbage (wombok)

2 cup(s), (1/2 small), finely shredded


1 medium, coarsley grated

Red capsicum

1 medium, thinly sliced

Raw cashews

cup(s), (50g), toasted, coarsley chopped


  1. 1. Combine hoisin, garlic and half the soy sauce in a shallow glass or ceramic dish. Add tofu and turn to coat. Cover and place in fridge for 30 minutes.
  2. 2. Boil, steam or microwave sugar snaps until tender. Drain. Refresh under cold water and drain.
  3. 3. Meanwhile, combine juice, oil, sugar and remaining soy sauce in a large bowl. Stir until sugar has dissolved. Add sugar snaps, wombok, carrot, capsicum and cashews. Toss gently to combine.
  4. 4. Preheat a chargrill or barbecue over high heat. Cook tofu for 2 minutes each side or until browned. Serve tofu with salad.


SERVING SUGGESTION: Steamed brown rice. TIP: To toast cashews, preheat oven to 200°C. Spread cashews on a baking tray and bake for 3–4 minutes or until golden.