Stir-fry greens with tofu
Prep
10 min
Cook
25 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
25 min
Serves
4
Skill
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
Nutrition per serving
940 kJ
energy kj
11 g
protein
2 g
saturated fat
5.7 g
dietary fibre
15 g
carbohydrate
12 g
sugars
283 mg
sodium
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.
- 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
Nutrition per serving
940 kJ
energy kj
11 g
protein
2 g
saturated fat
5.7 g
dietary fibre
15 g
carbohydrate
12 g
sugars
283 mg
sodium
- 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.