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Photo of Stir-fried ginger and tofu vegetables with cashews by WW

Stir-fried ginger and tofu vegetables with cashews

Total Time
3 hr 15 min
15 min
3 hr
Cooking Chinese at home is easy when you have a wok. The flavour combination brings this stir-fry to life.


Raw cashews

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


2 bunch(es), trimmed, cut into 5cm lengths

Baby corn

250 g

Cooked brown rice

2 cup(s)


  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.


Kecap manis is a thick, sweet Indonesian soy sauce. It is available in the Asian section or sauces aisle of most supermarkets or Asian grocery stores.