What can I use instead of marinated tofu?

You can substitute marinated tofu with tempeh, chickpeas, or for a nut-free option, use seitan or additional vegetables.

Tofu, Greens & Cashew Stir-Fry

Vegetable oil: can be substituted with olive oil, coconut oil, or avocado oil.
Marinated Tofu: for a soy-free option, use tempeh or chickpeas. For a nut-free option, use a different protein like seitan or additional vegetables.
Hoisin Sauce: can be replaced with a mix of peanut butter and soy sauce for a similar flavor, or a homemade sauce using molasses, soy sauce, and vinegar if avoiding sugar.
Soy Sauce: can be substituted with tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Cashews: can be replaced with sunflower seeds or pumpkin seeds for a nut-free option.

Heat Vegetable Oil
3 min
Begin by pouring 1 tablespoon of vegetable oil into a non-stick wok. Place the wok over medium-high heat and allow the oil to heat up until it shimmers, indicating it’s ready for cooking.
Stir-Fry Broccoli
8 min
Next, add 1 head of broccoli florets to the hot oil. Stir-fry the broccoli for approximately 5 minutes, watching for it to turn vibrant green and become slightly tender; if you notice it sticking to the pan, add a splash of water to prevent this.
Add Garlic and Chilli
2 min
Introduce 4 sliced garlic cloves and 1 sliced red chilli to the wok. Cook these ingredients together for about 1 minute, stirring constantly until the garlic is fragrant and lightly golden, ensuring not to burn it.
Mix in Remaining Ingredients
5 min
Now, add 1 bunch of spring onions, 140g of soya beans, 2 heads of pak choi, and 300g of marinated tofu to the mixture. Stir-fry everything together for an additional 2-3 minutes, until the pak choi is wilted and the tofu is heated through.
Add Sauces and Cashews
2 min
Finally, pour in 1 ½ tablespoons of hoisin sauce, 1 tablespoon of soy sauce, and sprinkle 25g of cashew nuts over the stir-fry. Toss everything together thoroughly to ensure the sauce coats all the ingredients and warms through before plating.

Yes, you can use tamari for a gluten-free option or coconut aminos as a soy-free alternative.