Stir-fry greens with tofu

Current rating: 4.5 (2 ratings)
Serves 4
Prep 10
Cook 10

A tasty, vibrant dish with crunch.

Description

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

Weight, measurement and temperature conversions

View nutrition information per 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.

Tips

  • Nutrition analysis does not include brown rice

Tips

  • Nutrition analysis does not include brown rice