Tofu stir-fry with cashews

Tofu stir-fry with cashews


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Tofu soaks up the flavour of a tangy marinade of soy sauce and dry sherry and is then stir-fried with a crisp mixture of vegetables and cashew nuts and served with noodles.

Pat Alburey

Serves: 4 

  • 300g fresh tofu
  • 1cm piece fresh root ginger
  • 150g snow peas
  • 100g shiitake mushrooms
  • 1 large red or yellow capsicum
  • 400g Chinese cabbage or cos lettuce
  • 1 bunch spring onions
  • 2 tablespoons peanut oil
  • 250g fine egg noodles
  • Salt
  • 100g roasted cashew nuts
  • For the marinade
  • 2 cloves garlic
  • 1 tablespoon soy sauce
  • 1½ tablespoons dry sherry
  • 1½ teaspoons sesame seed oil
  • 1 teaspoon brown sugar
  • Black pepper

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat the oven to low and put water on to boil. To make the marinade, peel the garlic and crush it into a bowl. Add the soy sauce, sherry, sesame oil, sugar and pepper, then stir.
  2. Drain the tofu and cut into oblongs 1 cm thick, add to the marinade and leave to soak.
  3. Peel and finely chop the ginger. Top and tail the snow peas. Clean the mushrooms and slice thinly. Quarter and seed the capsicum, stack the pieces and slice into long strips. Put them all aside.
  4. Remove any damaged outer leaves from the cabbage or lettuce, then cut across into 1-cm slices. Trim and slice the spring onions.
  5. Heat 1 tablespoon peanut oil in a frying pan over moderate heat. Drain the tofu, reserving the marinade, stir-fry for 3 minutes, then remove and keep warm.
  6. Heat the remaining oil in the pan. Add the ginger, snow peas and mushrooms and stir-fry for 2 minutes. Then add the capsicum, stir-fry for 2 minutes more, and add the cabbage or lettuce and the spring onions and stir-fry for a further 2 minutes.
  7. Put the noodles into a bowl, add salt and cover with boiling water. Stir gently, cover and put aside for as long as instructed on the packet.
  8. While the noodles are soaking, pour the reserved marinade into the vegetables, add the cashew nuts and stir for 1–2 minutes until hot.
  9. Stir the tofu into the vegetable mixture and keep warm. Drain the noodles. Mix with the vegetables and serve immediately.


good source of vitamins A, B group, C, E and folate, and calcium and zinc.

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