Tofu, Greens & Cashew Stir-Fry
A UK lunch recipe with 745 kcal and 51g of protein per serving, costing roughly £2.80 to make.
745kcal
51gProtein
84gCarbs (est.)
23gFat (est.)
£2.80Per serving
Ingredients
- firm tofu200g
- egg-free noodles75g, uncooked
- tenderstem broccoli100g
- cashews25g
- soy sauce2 tbsp
Method
- Press the tofu between kitchen paper under something heavy for 10 minutes, then cube it. Pressing is what lets it crisp rather than steam.
- Cook the noodles to packet instructions, drain, and rinse under cold water so they stop cooking and do not clump.
- Get a wok or wide pan very hot. Fry the tofu for 6-8 minutes, turning only when each side has browned, or it will break up.
- Add the broccoli and a splash of water, cover for 2 minutes to steam, then uncover and toss until bright green and just tender.
- Add the noodles, soy sauce and cashews and toss over a high heat for 1 minute to coat everything.
Meal-prep note
Doubles well and keeps for 2 days. Cashews soften in the fridge, so hold them back and scatter on after reheating.
Want a whole week
built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.