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Nutfruit Veggie Tofu Stir-Fry

This tofu, cashew and almond vegetable stir-fry is a celebration of color, flavor and texture 🌱✨ Crunchy, nourishing and packed with plant-based protein, the nuts provide healthy fats and an irresistible crunch, while tofu adds high-quality protein. Perfect for a quick and healthy dish that is both satisfying and delicious.

Created by:
30 mins
Easy
4 SERVERS

Nutrition per serving

Energy

312 kcal

Fat

19.1 g

Saturates

2.7 g

Carbs

16.4 g

Sugars

6.2 g

Fiber

5.3 g

Protein

18.6 g

Salt

1.2 g

Nutrition per serving

Energy

312 kcal

Fat

19.1 g

Saturates

2.7 g

Carbs

16.4 g

Sugars

6.2 g

Fiber

5.3 g

Protein

18.6 g

Salt

1.2 g
0%

PREP TIME

15 mins

0%

COOK TIME

15 mins

0%

TOTAL TIME

30 mins

Ingredients

For the vegetable and tofu stir-fry:

For the sauce:

Method

For the sauce:

    1. Combine all the sauce ingredients in a bowl and set aside.

For the vegetable and tofu stir-fry:

    1. Cut the firm tofu into cubes and chop the vegetables into large pieces, except for the snow peas.
    2. Add the almonds to a pot of boiling water and blanch them for a few minutes. Remove the skins from the almonds.
    3. Toast the almonds and cashews in a wok over medium heat. Remove once they start to turn golden.
    4. In the same pan, add a drizzle of oil and, once hot, add the cubed tofu with a pinch of salt. Cook until golden on all sides, then remove.
    5. Add a little more oil to the pan and, once it is very hot, add the vegetables. Sprinkle with a pinch of salt and stir-fry until they begin to take on some color.
    6. Return the tofu to the pan and pour in the sauce. Mix well and cook everything together with the sauce for a couple of minutes.
    7. Finally, add the toasted nuts to the stir-fry and serve.

Tips

Serve with brown rice or rice noodles to complete the dish and make the most of the flavorful sauce. 🍜

Ingredients

For the vegetable and tofu stir-fry:

For the sauce:

Method

For the sauce:

    1. Combine all the sauce ingredients in a bowl and set aside.

For the vegetable and tofu stir-fry:

    1. Cut the firm tofu into cubes and chop the vegetables into large pieces, except for the snow peas.
    2. Add the almonds to a pot of boiling water and blanch them for a few minutes. Remove the skins from the almonds.
    3. Toast the almonds and cashews in a wok over medium heat. Remove once they start to turn golden.
    4. In the same pan, add a drizzle of oil and, once hot, add the cubed tofu with a pinch of salt. Cook until golden on all sides, then remove.
    5. Add a little more oil to the pan and, once it is very hot, add the vegetables. Sprinkle with a pinch of salt and stir-fry until they begin to take on some color.
    6. Return the tofu to the pan and pour in the sauce. Mix well and cook everything together with the sauce for a couple of minutes.
    7. Finally, add the toasted nuts to the stir-fry and serve.

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