Chinese Cashew Tofu Stir-Fry
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Chinese Cashew Tofu Stir-Fry

Chinese Cashew Tofu Stir-Fry

with Garlic Rice

Packed with plenty of veggies and tender tofu, this dish is a perfect recipe to make for a weeknight meal! Made with authentic Chinese flavours, a touch of spice and served over garlic rice, this dish is a perfect alternative to your favourite take out!

Tags:
Veggie
Quick
Allergens:
Soy
Cashews
Mustard
Sesame
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

¾ cup

Basmati Rice

227 g

Snow Peas, trimmed

2 unit(s)

Green Onion

1 unit(s)

Zucchini

2 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

1 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories860 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate109 g
Sugar26 g
Dietary Fiber7 g
Protein30 g
Cholesterol0 mg
Sodium920 mg
Trans Fat0 g
Potassium800 mg
Calcium700 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Whisk
Medium Bowl
Large Non-Stick Pan

Instructions

Cook garlic rice
1
  • Heat a medium pot over medium-high heat.
  • When hot, add ½ tbsp (1 tbs) oil, then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min.
  • Add 1 ¼ cups (2 1/2 cups) water and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. 
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, trim snow peas, then half crosswise. 
  • Cut zucchini in half lengthwise, then into 1/4-inch thick
    half-moons.
  • Thinly slice green onions.
  • Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp (4 tbsp) hoisin sauce and 3/4 cups (1 1/4 cups) water in a medium bowl. Set aside. 
Toast cashews and cook veggies
3
  • Heat a large non-stick pan over medium heat. Add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
  • Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook stirring often, until beginning to soften, 2 min.
  • Add snow peas and remaining garlic puree. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. 
  • Remove from heat, then transfer veggies to another plate. Cover to keep warm.
Cook tofu
4
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tofu.  Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
  • Season with salt and pepper.
Finish stir-fry
5
  • Re-whisk hoisin-soy mixture, then add to pan with tofu. Bring to a boil and cook until slightly thickened, 2-3 min.
Finish and serve
6
  • Fluff rice with a fork. Stir in half the green onions.
  • Divide rice between plates.
  • Top with veggies, tofu and sauce from pan. 
  • Sprinkle cashews and remaining green onions over top. 
7

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the pork, until golden-brown all over, 6-7 min.