Cashew nut and tofu stir-fry

Serves: 4
Cooking time: 10 minutes
Preparation time: 10 minutes

Cashew nut and tofu stir-fry imageIngredients:

250g (9oz) firm tofu, cut into 2cm (3/4in) pieces
1 red onion, roughly chopped
1 garlic clove, finely sliced
5cm (2in) fresh root ginger, peeled and finely chopped
¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
Juice of 2 limes
2tbsp soy sauce
1 tbsp sunflower oil
200g (7oz) pack of Tenderstem broccoli cut into 2cm (3/4in) diagonal slices
100g (31/2oz) cashew nuts
Salt and pepper to taste
Fresh coriander leaves to garnish


1 Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a bowl. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up. (Ideally, if you have time, you can marinade the tofu for an hour before cooking or ideally overnight but this is not essential.)

2 Take the tofu out of the marinade. Drain off the liquid and reserve. Head the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir-fry for a couple of minutes. Add the broccoli and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are starting to get toasted.

3 Add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml (7fl oz) water. Reduce the heat, cover and cook gently for 2 minutes or until everything is heated through. Serve with plain rice

Recipe and image courtesy of

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