Cashew Stir Fry

Cashew Stir Fry

Hi guys!

Today I’m going to share one of my favourite weeknight dinner recipes – this is incredibly quick and easy, as well as packing in heaps of veggies to ward off those winter colds! I was inspired by the @bounce_aus Cashew Caramel balls and have included cashew butter to make this stir fry extra delicious. I use a bag of fresh mixed stir fry vegetables to speed up the process, but you could easily sub with some chopped up veggies (carrot, broccoli, snow peas, capsicum, cabbage etc.) if that’s more your style!

Enjoy! X

Cashew Stir Fry


- 1 tbsp sesame oil

- 1 bag mixed stir fry veg

- 200g firm tofu – tip: buy satay tofu for even more flavour!

- 2 cloves garlic, minced

- 1 tsp ginger, minced

- 2 tbsp cashew butter

- 1 tbsp natural peanut butter

- ¼ cup soy sauce

- ¼ cup rice malt syrup

- ½ cup hot water

- ½ cup fresh coriander, chopped

- Rice or noodles to serve


- Heat sesame oil in a large frying pan or wok on medium-high heat. Cut up tofu into squares.

- Add in tofu and cook for 4-5 minutes.

- Remove tofu from pan and add ginger and 1 clove garlic to frying pan. Cook for about 2 minutes and add veggies. Stir fry veggies until cooked.

- Meanwhile, cook the rice/noodles.

- To make sauce ingredients, mix together remaining clove of garlic, cashew butter, peanut butter, soy sauce, rice malt syrup and water in a mixing bowl.

- Add tofu back into pan once veggies are cooked. Mix through sauce.

- Sprinkle stir fry with coriander. Serve with rice or noodles and enjoy!


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