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 Coconut 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 creamy coconut rice to balance the heat. It’s a feast for your tastebuds.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 20g cashew nuts (Nuts)
- 1 unwaxed lime
- 80g green beans
- 1 onion
- 1 pepper
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 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)
- 4 garlic clove
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 777
Protein: 32g
Carbs: 61g
Fat: 44g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 80g brown rice (use half) (100% Brown Rice)
- 80g green beans (use half)
- 4 tbsp gochujang paste (use half) (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)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 20g cashew nuts (use half) (Nuts)
- 1 unwaxed lime (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 4 garlic clove
- 1 pepper (use half)
- 1 onion (use half)
Nutritional Information
Calories: 788
Protein: 33g
Carbs: 63g
Fat: 44g
Tofu & Cashew Stir-fry with Coconut 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 creamy coconut rice to balance the heat. It’s a feast for your tastebuds.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan or wok, a medium bowl, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25 mins, then drain
Prep the tofu & marinade
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Finely chop or crush the garlic
- Heat the large frying pan or wok with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 4-5 mins, turning occasionally, until golden brown
- Meanwhile, in the medium bowl, combine the gochujang paste, chill paste, tamari, garlic and 100ml water (50ml for 1 person)
- Once golden, add the tofu to the marinade bowl and mix well, then leave to marinate
Build the dish
- Dice the pepper into 2cm chunks. Cut the onion into 8 wedges. Trim and cut the green beans into thirds. Quarter the lime
- 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 a splash of water if needed to prevent burning)
- Add the tofu with the sauce from the bowl, mix well and simmer for a final 3 mins, until thickened. Season with salt, pepper and the juice from half the lime
Make the coconut rice
- Reheat the saucepan on medium-high heat and add the coconut milk
- Simmer for 8-10 mins, until the coconut milk has reduced by half and thickened
- Stir in the cooked rice, and season to taste with salt and pepper
Plate up
- Serve the tofu stir-fry into bowls, with the coconut rice alongside. Top with the remaining cashews and garnish with the remaining lime wedges
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