Tofu, greens & cashew stir-fry
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11 Ingredients
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20 min total
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Serves Serves 4
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Easy
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Vietnamese
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Marinated tofu tossed with broccoli, pak choi, soya beans and cashews in a hoisin and soy sauce. A quick, healthy, satisfying vegetarian stir-fry.
A quick, healthy vegetarian dinner with plenty going on texture-wise. Crunchy broccoli, pak choi and soya beans are tossed with marinated tofu in a savoury hoisin and soy sauce, then finished with toasted cashews. It is colourful, fresh and on the table in around 20 minutes.
Jump to recipe
Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 1 tablespoon Vegetable Oil
- 1 head Broccoli
- 4 sliced Garlic Clove
- 1 sliced Red Chilli
- 1 bunch Spring Onions
- 140g Soya Bean
- 2 heads Pak Choi
- 300g Marinated Tofu
- 1 ½ tbsp Hoisin Sauce
- 1 tablespoon Soy Sauce
- 25g Cashew Nuts
Preparation
- Heat the oil in a non-stick wok. Add the broccoli and fry over high heat for 5 minutes, until just tender, splashing in a little water if it starts to catch. Add the garlic and chilli, fry for 1 minute, then toss in the spring onions, soya beans, pak choi and tofu. Stir-fry for 2 to 3 minutes, then add the hoisin, soy and cashews and warm through.
Tips from the ZestyPlate Kitchen
- Marinated or firm tofu holds its shape in the wok far better than the soft kind.
- Start with the broccoli until it is just tender, adding a splash of water if the pan dries out.
- Keep the heat high and everything moving so the veg stays crisp.
- Hold the cashews back until the very end so they keep their crunch.
Frequently Asked Questions
Yes. Press plain firm tofu well, then either marinate it briefly in soy sauce or just season it as it cooks for more flavour.
Any quick-cooking greens or crunchy veg suit it, such as mangetout, peppers, green beans or asparagus.
Definitely. It is great over steamed rice or tossed through cooked noodles to make it more of a meal.
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