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Start by heating the 1 tablespoon of vegetable oil in a non-stick wok over high heat until it's shimmering. Add the broccoli florets and fry for about 5 minutes, or until they're just tender-crisp; if they begin to catch, add a splash of water.
Next, toss in the minced garlic and sliced red chili, frying for another 1 minute until fragrant. Then, add the sliced spring onions, soya beans, pak choi, and marinated tofu, continuing to stir-fry for 2 to 3 minutes. Finally, pour in the hoisin and soy sauce, and stir through the cashews just to warm them.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
