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Peppered tofu and cashew stir-fry


Serves: 2
timePrep time: 30 mins
timeTotal time:
Peppered tofu and cashew stir-fry
Recipe photograph by Ant Duncan

Peppered tofu and cashew stir-fry

Get your wok out for this vegan stir-fry made with high-protein tofu

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
285Kcal
Fat
17gr
Saturates
3gr
Carbs
16gr
Sugars
13gr
Fibre
8gr
Protein
14gr
Salt
2.4gr

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Ingredients

  • 125g firm plain tofu
  • 1½ tbsp tamari or soy sauce*, plus extra if needed
  • 1 tsp maple or agave syrup
  • ¼ tsp coarsely ground black pepper
  • 1 tbsp olive oil
  • 1 garlic clove, sliced
  • 2cm root ginger, finely chopped
  • 25g cashews
  • 3 spring onions, cut into 2cm chunks
  • 1 carrot, cut into 5cm-long batons
  • ½ red pepper, sliced
  • 60g green beans, trimmed and halved
  • 50g baby corn, halved lengthways
  • 1 pak choi, roughly chopped
  • cooked wholegrain basmati rice, to serve

Step by step

Get ahead
Press the tofu up to 24 hrs ahead.
  1. First drain and press the tofu so that it can take on the flavours of the marinade. Wrap the tofu in several layers of kitchen paper, then press between 2 plates (adding a food tin as a weight) for at least 10 minutes. Change the paper if it gets soaked through.
  2. For the marinade, combine the tamari or soy, syrup and pepper in a bowl. Dice the pressed tofu, toss it in the marinade and leave to stand while preparing the veg.
  3. Heat the olive oil in a wok or large frying pan over a high heat and stir-fry the garlic, ginger, cashews and spring onions for 1 minute, then add the carrot and red pepper, stir-frying for another minute.
  4. Add the green beans and baby corn and stir-fry for 1 minute before adding the tofu and marinade. Stir-fry for 1 minute, then reduce the heat, cover and cook for 3-4 minutes (cooking at a lower temperature helps to retain more nutrients).
  5. Remove the lid and increase the heat, add the pak choi and stir-fry for a final 1-2 minutes until all the vegetables are cooked but still retain a crunch (al dente). Taste and season with more tamari or soy sauce, if required. Serve with rice.
    Tip
    To make gluten-free, use tamari, not soy.

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