The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu & Cashew Stir-fry with Brown Rice & Rainbow Veg
Enjoy delicious Thai flavours in this vibrant stir-fry. Toss crispy golden tofu, chunky cashews and a medley of vibrant veggies in a warm, chilli-infused sauce. Serve alongside nutty brown rice to balance the heat. It’s a feast for your tastebuds.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 40g cashew nuts (Nuts)
- 2 unwaxed lime
- 4 garlic clove
- 160g green beans
- 2 onion
- 1 pak choi
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (maple syrup(100%))
- 8 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 618
Protein: 32g
Carbs: 67g
Fat: 23g
Tofu & Cashew Stir-fry with Brown Rice & Rainbow Veg
Enjoy delicious Thai flavours in this vibrant stir-fry. Toss crispy golden tofu, chunky cashews and a medley of vibrant veggies in a warm, chilli-infused sauce. Serve alongside nutty brown rice to balance the heat. It’s a feast for your tastebuds.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan or wok, a measuring jug, a sieve & a grater
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Cook the tofu & prep the sauce
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan or wok with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 6-8 mins, turning occasionally until golden, then set aside
- Meanwhile, mix the gochujang paste, maple syrup, tamari and 200ml water together in the jug
Prep the veg & get sizzlin'
- Cut the peppers into 2cm chunks. Cut the pak choi into bite-sized pieces. Cut the onions into 1cm wedges. Trim and cut the green beans into thirds. Finely chop or crush the garlic. Halve 1 lime, quarter the other
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper, onion, green beans and half the cashews. Cook for 4-6 mins, until soft and golden
Add the sauce
- Add the pak choi and garlic and cook for 1 min, then add the tofu and sauce, mix well and simmer for a final 3 mins, until thickened. Season with salt, pepper and the juice from the halved lime
Plate up
- Serve the tofu and veggies into bowls, with the rice alongside. Garnish with the remaining cashews and lime wedges
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