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Stir-fry greens with tofu

Name: Stir-fry greens with tofu
Prep time: 10 min
Cook time: 10 min
Ingredients: ¼ cup vegetable stock, salt reduced; 2 tbs sweet chilli sauce; 2 tbs mushroom oyster sauce; 1 tsp sesame oil; 2 tsp olive oil; ⅓ cup raw cashews; 1 red onion, cut in thin wedges; 2 garlic cloves, crushed; 2-3cm piece ginger, peeled and finely chopped; 1 bunch asparagus, trimmed and cut into 5cm pieces; 1 bunch baby bok choy, trimmed, stems chopped and leaves separated; 100g snow peas, trimmed; 200g firm tofu, drained and cut into 1cm cubes; steamed brown rice to serve

Serves: 4

Prep: 10

Cook: 10

A tasty, vibrant dish with crunch.

Ingredients

¼ cup vegetable stock, salt reduced
2 tbs sweet chilli sauce
2 tbs mushroom oyster sauce
1 tsp sesame oil
2 tsp olive oil
⅓ cup raw cashews
1 red onion, cut in thin wedges
2 garlic cloves, crushed
2-3cm piece ginger, peeled and finely chopped
1 bunch asparagus, trimmed and cut into 5cm pieces
1 bunch baby bok choy, trimmed, stems chopped and leaves separated
100g snow peas, trimmed
200g firm tofu, drained and cut into 1cm cubes
steamed brown rice to serve

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Method

Combine stock, sauces and sesame oil in a jug. Set aside. Heat a wok over high heat. Swirl 1 tsp oil around wok. Add cashews and stir-fry until golden. Transfer to a plate. Set aside.
Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.
Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with steamed brown rice.