Photo of Tofu & cashew stir-fry by WW

Tofu & cashew stir-fry

Points® value
Total Time
15 min
5 min
10 min
Loaded with crunchy veg in a sticky, aromatic sauce, this high-speed recipe is certain to be a hit


Sunflower Oil

1 tablespoon(s)

Plain Tofu

650 g, cut into 3cm pieces

Spring Onions

4 medium, finely sliced

Root Ginger

1 tablespoon(s), minced


2 clove(s), crushed

Stir fry mixed vegetables

500 g, frozen

Soy Sauce

2 tablespoon(s)

Sweet Chilli Sauce

2 tablespoon(s)

Lime Juice, Fresh

2 tablespoon(s)

Brown rice, microwaveable

2 pouch(es), to serve

Cashew Nuts, Roasted & Salted

30 g, roughly chopped


  1. Set a wok over a high heat and add the oil. When the oil is hot, add the tofu and fry for 3-4 minutes or until just golden. Transfer to a plate.
  2. Put the spring onions, ginger and garlic in the wok and stir-fry for 1 minute or until fragrant. Add vegetables and stir-fry for 5 minutes until tender.
  3. Return the tofu to the wok with soy sauce, sweet chilli sauce and lime juice and stir-fry until heated through.
  4. Cook rice to pack instructions, divide between plates and serve with the stir fry topped with the cashews.


To keep this quick, be sure to have your stir-fry veg prepped and ready before you start cooking