Print hero

Stir-fry greens with tofu

Serves: 4
Prep: 10
Cook: 25

    A tasty, vibrant dish with crunch.


    • 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


    1. 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.
    2. 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.
    3. 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.


    • Nutrition analysis does not include brown rice

    Find a recipe

    Looking for more?

    Featured recipes