Vietnamese recipe for 4 people, takes only 10 mins; recipe has vegetable oil, broccoli, garlic clove, red chilli, spring onion, soya bean, pak choi, tofu, hoisin sauce, soy sauce and cashew.
Tofu, greens & cashew stir-fry
Course: Vietnamese
Servings
4
servings
Prep time
10 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil
- Cashew: 25g roasted cashew nuts
- Garlic Clove: 4 garlic cloves, sliced
- Red Chilli: 1 red chilli, deseeded and finely sliced
- Spring Onion: 1 bunch spring onions, sliced
- Soy Sauce: 1 tbsp reduced-salt soy sauce (add extra to suit your own taste)
- Hoisin Sauce: 1 1/2 tbsp hoisin sauce
- Broccoli: 1 head broccoli, cut into small florets
- Soya Bean: 140g soya bean
- Pak Choi: 2 heads pak choi, quartered
- Tofu: 2 x 150g packs marinated tofu pieces
Directions
- 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.
