Stir Fried Tofu With Greens And Cashews Recipes

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TOFU, GREENS & CASHEW STIR-FRY



Tofu, greens & cashew stir-fry image

Healthy, light and quick - just what you need in an after-work meal

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

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 bean
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

Steps:

  • Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.

Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 3.49 milligram of sodium

STIR-FRIED TOFU WITH GREENS AND CASHEWS



Stir-Fried Tofu with Greens and Cashews image

Provided by Vegetarian Times Editors

Categories     Entrees

Yield 6

Number Of Ingredients 9

1 lb. extra-firm tofu, drained
1/2 cup raw cashew pieces (2 1/2 oz.)
2 Tbs. olive oil
3 1/2 Tbs. finely chopped garlic(14 medium cloves)
2 Tbs. soy sauce or tamari
3/4 cup plus 2 tablespoons vegetable broth or water
1 1/2 lbs. leafy greens (kale, Swiss chard, collards or bok choy), cut into 2-inch pieces (16 cups)
3/4 tsp. salt
3 tsp. freshly ground pepper

Steps:

  • Line large plate with paper towels. Cut tofu in half lengthwise and set on paper towels. Top with another plate and heavy can. Let drain 15 minutes. Meanwhile, in dry wok, cook cashews over low heat, stirring occasionally, until lightly toasted, about 3 minutes. Transfer to plate; set aside. Cut tofu into 1/2-inch cubes and set aside. Set wok over high heat and add 1 tablespoon oil. Add tofu cubes and stir-fry until golden, about 4 minutes. Add 1/2 tablespoon garlic and stir-fry 1 minute. Add soy sauce and 1/4 cup broth; bring to a boil. Reduce heat to medium, cover and simmer 4 minutes. Transfer to medium bowl; set aside. Rinse and dry wok. Set wok over high heat and add 1 teaspoon oil. Add 1 tablespoon garlic and stir-fry 30 seconds. Add about one-third of the greens, 1/4 teaspoon salt and 1 teaspoon pepper and stir quickly to blend. Gradually drizzle 2 tablespoons broth around outer perimeter of greensnot in the center. (This technique creates steam so the greens cook more quickly.) Stir-fry until greens are tender, 1 to 2 minutes. Transfer to large bowl. Repeat step 4 two more times until all greens are cooked. Drain greens, discarding any liquid. Return wok to high heat and combine all greens, reserved tofu mixture and toasted cashews. Add remaining 1/4 cup broth and stir-fry until heated through, about 30 seconds. Serve hot.

Nutrition Facts : Calories 228 calories

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