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Chinese stir-fried vegetables with tofu

This Chinese stir-fried vegetables with tofu is super easy to make - perfect for vegetarians as a main (with some steamed rice on the side) or can be served as part of a Chinese meal.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp peanut groundnut oil
  • 1 small head of broccoli
  • 3 cloves of garlic
  • 1 red chilli
  • 1 bunch of spring onion
  • 150 g soy beans
  • 2 heads of Pak Choi cabbage
  • 250 g firm tofu
  • 1.5 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 30 g cashew nuts

Method
 

  1. Drain the tofu, wipe it dry, and put it between two plates. Put a weight (e.g. two cans) on it to press the excess liquid out. If you have time leave the tofu pressed down this for at least an hour.
  2. Cut the broccoli roses off the stem.
  3. Deseed the chilli, then chop it up.
  4. Thinly slice the spring onion and garlic.
  5. Quarter the cabbage.
  6. Cut the tofu into 2cm cubes.
  7. Dry-fry the cashew nuts ( i.e. with no oil).
  8. Heat the oil in a wok at a medium temperature, and stir-fry the broccoli roses for about 5 minutes. If they get sticky, add a drop of water.
  9. Add the garlic and chilli, stir-fry for a minute, then add the spring onions, soy beans, cabbage and tofu. Stir-fry for 3-5 minutes, then add the Hoisin sauce, soy sauce and nuts. Mix well, then serve. immediately.