Stir-Fried Tofu and Chinese Cabbage



  • 100 grams tofu (diced)
  • 3 tablespoons oil
  • 2 sprigs fresh flat leaf parsley (chopped, plus extra for garnish)
  • 10 grams cashew nuts
  • 2 carrots (peeled and cut into diagonal strips)
  • 1/2 red pepper (deseeded and cut into strips)
  • 100 grams chinese cabbage (cut into strips)
  • 50 grams oyster mushrooms (halved if large)
  • 1 teaspoon lime juice
  • 1 tablespoon chilli sauce
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    1. Mix tofu, oil and parsley. Heat a wok or frying pan and stir-fry tofu for 4-5 mins, until browned. Remove and drain on paper towels. Add carrots and stir-fry for 2 mins. Add pepper and cabbage and stir-fry for 3 mins. Add mushrooms and stir-fry for 2 mins. Drizzle with lime juice and chili sauce and season. Add tofu and cashews and heat through. Garnish with parsley.
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