Tofu and Cashew Stir Fry Recipe

Name: Tofu and Cashew Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g firm cotton tofu, well pressed; 1 teaspoon five-spice powder, paste; 1 teaspoon tamarind paste; 1 tablespoon soy sauce; 1 garlic clove; 12 lemon, juice of; 1 tablespoon water; 60 g unsalted cashews; 1 tablespoon olive oil; 125 g broccoli, broken into florets; 2 spring onions, shredded

Servings: persons

150 g firm cotton tofu, well pressed
1 teaspoon five-spice powder, paste
1 teaspoon tamarind paste
1 tablespoon soy sauce
1 garlic clove
12 lemon, juice of
1 tablespoon water
60 g unsalted cashews
1 tablespoon olive oil
125 g broccoli, broken into florets
2 spring onions, shredded

1
Mix together the five spice, tamarind, soy garlic, lemon juice and water.
2
Cube the tofu and toss in the marinade.
3
Leave for about 30 minutes.
4
Heat a wok and dry fry the cashew nuts.
5
set aside.
6
Pour the oil in the wok and fry the tofu for 5 minutes.
7
Add the marinade, broccoli and onions and cook for another five minutes.
8
Stir in the cashew nuts and serve.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g firm cotton tofu, well pressed, 1 teaspoon five-spice powder, paste, 1 teaspoon tamarind paste, 1 tablespoon soy sauce, and more.

Yes, Tofu and Cashew Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu and Cashew Stir Fry

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