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Asian Tofu & Cashew Stir Fry

10 Minute Asian Tofu & Cashew Stir Fry. Super quick on the table and so many flavours!

Serves: 4 Time: 10 minutes



  • 1 tbsp vegetable oil

  • 1 head broccoli, cut into small florets

  • 4 garlic cloves, sliced

  • 1 red chilli, deseeded and finely sliced (optional)

  • 1 bunch spring onions, sliced

  • 140g sugar snap peas or edamame peas

  • 2 heads pak choi, quartered (optional)

  • 2 x 150g packs marinated tofu pieces

  • 1 ½ tbsp ketjap manis or hoisin sauce

  • 1 tbsp reduced-salt soy sauce (add extra to suit your own taste)

  • 25g roasted cashew nuts

  • 50g rice dry weight per person, OR 1 noodles nest per person.


  1. Firstly, cook your rice or noodles as per pack instructions.

  2. 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 you need to, you can also place a lid on top to help the broccoli cook through.

  3. Next, add the tofu, garlic and chilli, fry for 2 mins, then throw in the spring onions, peas, and pak choi. Stir-fry for 3-4 mins.

  4. Finally, add the hoisin, soy and nuts to warm through and serve with your rice or noodles. Easy peasy!


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Hope you loved it!

Rosie ❤️


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