Vietnamese · Vegetarian
Tofu, greens & cashew stir-fry
About this recipe
Vietnamese cooking layers fresh herbs (mint, basil, cilantro) into nearly every dish, served alongside grilled meats, broths (pho being the most famous), and the salty-sour-sweet-spicy balance of nuoc cham. Heat is on the table, not built into every dish.
As a vegetarian dish, Tofu, greens & cashew stir-fry is meatless but not minimal — built around vegetables, pulses, dairy, and grains that anchor every cooking tradition's day-to-day repertoire.
The scaler above rewrites every measurement to your target serving count, with proper culinary fractions (½, ⅓, ¼) instead of decimals so the recipe stays measurable. Cook Mode steps you through it hands-free.
Recipe data is sourced from TheMealDB's open community database; ScaleRecipe handles the curation, the scaling math, the editorial commentary, and the conversion utilities woven into each page.
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Method
- step 1
- Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.
Cooking notes
Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Scaling notes
Scaling Tofu, greens & cashew stir-fry
Tofu, greens & cashew stir-fry is written for around four servings as it stands on this page — scaling it up for a party or down for a meal-for-one is the small math problem most home cooks face every week. Here's how this particular dish responds to scaling, what changes linearly, and what doesn't.
Vegetarian recipes like Tofu, greens & cashew stir-fry are among the easiest to scale because most ingredients respond linearly to multiplication. The main constraints are pan capacity (crowding causes steaming, not the browning the recipe assumes) and seasoning intensity (use 1.5× the salt and spices when doubling, taste, adjust upward).
Skip the math entirely — ScaleRecipe's scaler rewrites every ingredient line above with proper culinary fractions and smart unit promotion the moment you change the serving count. Open the scaler →
Beyond the recipe
Substitutions & make-ahead — Tofu, greens & cashew stir-fry
Two things home cooks ask about most when they're outside the recipe's exact assumptions: what swaps work for which ingredients, and how the dish behaves when you make it ahead. Both depend on what Tofu, greens & cashew stir-fry is doing structurally — here's the practical version.
Substitution ideas
Tree nuts
Walnuts ↔ pecans (similar oil content and bite); almonds ↔ hazelnuts (firmer texture). For nut-free, toasted pumpkin seeds, sunflower seeds, or roasted chickpeas give similar crunch and a less rich flavour profile.
For weight-based swaps and arbitrary quantities, the ingredient density converter and the cup-to-grams chart cover most pantry staples.
Make-ahead and storage
Vegetarian dishes like Tofu, greens & cashew stir-fry sit comfortably in the make-ahead window — they store and reheat better than meat-centric dishes. Refrigerate 3-4 days; freeze most pulse, grain, or cooked-vegetable preparations for up to 2 months. The exceptions are dishes with raw or barely-cooked elements (salads, fresh herbs, anything crispy) — those components should be added at serving time, not stored with the rest.
Recipe video
Tofu, greens & cashew stir-fry
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Cooking aids
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Each opens in a new tab so the timer keeps running. The math is auditable on the guide page below each converter, with worked examples and where the numbers come from.
Volume
Tablespoons, teaspoons, cups, ml, fluid ounces — every culinary volume unit, with US/metric/imperial cups handled distinctly.
OpenWeight
Grams, ounces, pounds, kilograms — exact for any ingredient, plus the volume-to-weight conversions for ~40 pantry staples.
OpenTemperature
Fahrenheit, Celsius, gas mark — translate any oven temperature, with notes on conventional vs convection.
OpenCooking time
The cube-root rule for scaling up, the differences between meat / cake / soup geometry, and sensible starting estimates.
OpenPan size
9-inch round vs 8-inch square vs 13×9. The math is surface area, not diameter — and the converter shows you both.
OpenLength
Inches and centimetres — for when a recipe says “cut into 1-inch pieces” and your ruler is metric.
OpenIngredient density
A cup of flour weighs 120 g; a cup of honey weighs 340. The full table of ~40 staples, with sources.
OpenOpen in main scaler
Edit the recipe text, scale by serving count, and copy the result. Same parser as the in-page scaler, more room to work.
OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
Reading a recipe like a chef
The 30-or-so recipe terms that show up most often, decoded
Read essayMay 4, 2026
Cooking for one — scaling principles
The math, the practical realities, and the recipes designed for one from the start
Read essayMay 4, 2026
How long do leftovers actually last?
Beyond the USDA's 3–4 days: the variables that actually determine the safe window
Read essayMay 4, 2026
Go deeper
Where this recipe sits in the wider tradition.
Each guide below is a real essay on the cuisine or the category — pillars, staples, techniques worth learning — paired with a curated grid of recipes filed under it.
Cuisine guide · Vietnamese
Cooking the Vietnamese way
Bright, herbal, balanced — a cuisine of fresh produce and clear flavours.
Open the guideCategory guide · Vegetarian
How to cook in this category
Plant-led, dairy-and-egg-allowed — the cooking many of the world's greatest cuisines do natively.
Open the guideKeep exploring
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