Tofu & cashew stir-fry
10
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Loaded with crunchy veg in a sticky, aromatic sauce, this high-speed recipe is certain to be a hit
Ingredients
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
Garlic
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
Instructions
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.
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