Dinner

Tofu, Greens & Cashew Stir-Fry Recipe

ByJack Voss November 28, 2025November 28, 2025

Introduction

This tofu, greens, and cashew stir-fry is a vibrant and nutritious dish packed with fresh vegetables and flavorful marinated tofu. Quick to prepare, it makes a perfect weeknight meal that balances protein, crunch, and a hint of spice.

The image shows a white bowl filled with a colorful vegetable stir-fry on a white marbled surface. The dish has three main layers: the base layer features bright green broccoli florets and bok choy with light green and white stalks, some with slight charring. On top of that, lightly browned pieces of tofu or chicken are mixed in, giving a textured, slightly crispy look. Scattered across are pale cashew nuts and thin slices of red chili, adding pops of white and red. The vegetables and nuts create a vibrant, fresh, and healthy appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp vegetable oil
1 head broccoli, cut into small florets
4 garlic cloves, sliced
1 red chilli, deseeded and finely sliced
1 bunch spring onions, sliced
140g soya beans
2 heads pak choi, quartered
2 x 150g packs marinated tofu pieces
1 ½ tbsp hoisin sauce
1 tbsp reduced-salt soy sauce (add extra to suit your own taste)
25g roasted cashew nuts

Instructions

Step 1: Heat the vegetable oil in a non-stick wok over high heat. Add the broccoli florets and stir-fry for about 5 minutes, or until they are just tender. If the broccoli starts to stick or catch, add a splash of water to help it cook evenly.
Step 2: Add the sliced garlic and red chilli to the wok and fry for 1 minute until fragrant. Then toss in the spring onions, soya beans, pak choi, and marinated tofu pieces. Continue stir-frying for 2 to 3 minutes to allow the flavors to combine and the pak choi to soften.
Step 3: Stir in the hoisin sauce, soy sauce, and roasted cashew nuts. Mix well and cook for another minute to warm everything through. Adjust the seasoning with extra soy sauce if desired before serving.

Tips & Variations

For extra heat, leave the red chilli seeds in or add a dash of chili flakes.
Swap pak choi for baby bok choy or kale if preferred.
Use smoked tofu for a deeper flavor variation.
Add a splash of lime juice right before serving to brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until piping hot. Stir gently to maintain the texture of the tofu and vegetables.

How to Serve

A round silver bowl filled with a colorful stir-fry dish sits on a white napkin over a white marbled surface. The dish has three main layers: the bottom layer is mixed green vegetables like broccoli and bok choy with some light brown cooked pieces of tofu or chicken, the middle layer includes bright red thin chili strips and sliced green onions adding texture, and the top layer is scattered with pale beige cashew nuts and a few yellow beans. The vegetables look crisp and slightly charred, with a glossy finish from the sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tofu instead of marinated tofu?

Yes, you can use fresh tofu, but marinated tofu adds more flavor. If using fresh tofu, consider marinating it yourself or adding extra seasoning during cooking.

Is this recipe suitable for a gluten-free diet?

This recipe can be gluten-free if you use gluten-free soy sauce and check that the hoisin sauce is gluten-free. Many hoisin sauces contain wheat, so look for specially labeled options if needed.