Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Tofu and cashew stir-fry

Tofu and cashew stir-fry

5
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

You might like

You might like