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30-Minute Tofu, Greens, and Cashew Stir-Fry
Pre-marinated tofu skips the long soak and brings instant depth to this colorful wok dinner. Crisp broccoli, tender pak choi, and edamame toss together with fresh garlic and sliced red chilies for a sharp, aromatic base. A quick hoisin and soy glaze coats the vegetables, while roasted cashews add a heavy hit of texture at the end. It's a fresh, vegetable-packed meal that delivers huge flavor without keeping you in the kitchen all night.
Equipment
- Wok
- Stovetop
Ingredients
- 1 tbsp vegetable oil
- 1 head broccoli, cut into small florets
- 4 garlic cloves, sliced
- 1 red chilli, deseeded and finely sliced
- 1 bunch spring onions, sliced
- 140g/5oz soya beans
- 2 heads pak choi, quartered
- 2 x 150g packs marinated tofu pieces
- 1½ tbsp hoisin sauce
- 1 tbsp reduced-salt soy sauce (add extra to suit your own taste)
- 25g/1oz roasted cashew nuts
Instructions
- 1Warm the vegetable oil in a non-stick wok over high heat. Toss in the broccoli florets and fry for 5 minutes until they're just tender. Splash in a small amount of water if the broccoli starts to burn. The steam helps cook the thick stalks evenly.
- 2Stir in the sliced garlic and red chili, cooking for 1 minute until fragrant. Keep things moving constantly so the garlic doesn't burn and turn bitter. Add the spring onions, soya beans, quartered pak choi, and marinated tofu pieces to the wok. Cook everything together for 2 to 3 minutes. Pour in the hoisin sauce and soy sauce, then fold in the roasted cashews to heat through.
Notes
- Prep: Chop all your vegetables and measure the sauces before you start cooking. Stir-fries move fast once the wok is hot.
- Seasoning: Taste the finished stir-fry and add a splash of extra soy sauce if you prefer a saltier finish.
- Storage: Keeps in the fridge for up to 3 days in an airtight container, though the cashews will soften over time.
Recipe Details
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