Vietnamese · vegetarian

Tofu, greens & cashew stir-fry

Name: Tofu, greens & cashew stir-fry
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil1 tbsp
Broccoli1 head
Garlic Clove4
Red Chilli1
Spring Onions1 bunch
Soya Bean140 g
Pak Choi2 head
Marinated Tofu300 g
Hoisin Sauce1.5 tbsp
Soy Sauce1 tbsp
Cashew Nuts25 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 0 min

1
Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.