This Vegan Cashew Tofu recipe is the perfect balance of crispy tofu and a savory, sweet sauce, bringing together the rich, nutty flavor of cashews with a tangy and slightly sweet glaze. It’s an incredibly versatile dish that’s both satisfying and nourishing. The tofu cubes are perfectly crisp on the outside while remaining tender on the inside, and the sauce brings a bold combination of flavors that complement the tofu perfectly. Whether you’re vegan, gluten-free, or simply looking for a deliciously plant-based meal, this dish is sure to satisfy.

The recipe is easy to make, and the simple ingredients make it an approachable meal for anyone to try. Whether served over rice, noodles, or steamed veggies, this dish is a great choice for a quick dinner or meal prep. Packed with protein, healthy fats, and vibrant vegetables, it’s not just flavorful—it’s a well-rounded meal that will leave you feeling satisfied and nourished.

Perfect for busy weeknights or when you’re craving something comforting yet healthy, this Vegan Cashew Tofu brings the best of plant-based cooking to your table in under an hour.

Why You’ll Love This Recipe

There’s so much to love about this Vegan Cashew Tofu! The combination of crispy tofu and a flavorful, slightly sweet sauce creates a satisfying texture and taste that’s hard to resist. This recipe is quick and easy to make, and it’s packed with plant-based protein and healthy fats. The toasted cashews add a crunchy element, while the stir-fried vegetables like bell pepper and onion give the dish extra color and nutrients. With its ability to be customized to suit your taste, it’s perfect for meal prep or a weeknight dinner. Plus, the fact that it’s both vegan and gluten-free makes it a crowd-pleasing option for almost anyone.

Ingredients

For the Tofu:

Extra-firm tofu, pressed & cubed
Cornstarch
Soy sauce (or tamari for gluten-free)
Sesame oil or neutral oil

For the Sauce:

Soy sauce (or tamari)
Hoisin sauce (optional)
Maple syrup (or brown sugar)
Rice vinegar
Grated ginger
Garlic, minced
Red pepper flakes (optional, for heat)
Cornstarch mixed with water (to thicken)

For Stir-Frying:

Sesame oil
Cashews (toasted for extra flavor)
Bell pepper, diced
Onion, diced
Green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Variations

Spicy Tofu: If you enjoy heat, increase the amount of red pepper flakes in the sauce or add some chili paste for a spicier kick.
Vegetable Mix: Feel free to swap in your favorite veggies like broccoli, snow peas, or carrots instead of bell pepper and onion.
Noodles: For a heartier meal, serve the tofu and cashews over your choice of noodles like soba or rice noodles.
Nut Options: While cashews are the star in this dish, you can experiment with other nuts such as almonds or peanuts for a different flavor profile.

How to Make the Recipe

Step 1: Press and Cube the Tofu

Start by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into small cubes. This helps the tofu crisp up when cooking.

Step 2: Coat the Tofu

Toss the cubed tofu in cornstarch, ensuring each piece is evenly coated. This will give the tofu a crispy texture when frying.

Step 3: Cook the Tofu

Heat sesame or neutral oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides. Remove from the pan and set aside.

Step 4: Prepare the Sauce

In a bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, ginger, garlic, and red pepper flakes. In a separate small bowl, mix cornstarch with water to create a slurry, then add it to the sauce mixture to thicken it.

Step 5: Stir-Fry the Vegetables

In the same pan, heat a tablespoon of sesame oil. Add the diced bell pepper and onion, stir-frying for about 3-4 minutes until tender.

Step 6: Add the Cashews and Tofu

Add the toasted cashews to the pan, then return the crispy tofu cubes to the pan as well. Pour the sauce over the mixture and toss everything to coat. Let it cook for another 2-3 minutes until everything is heated through.

Step 7: Garnish and Serve

Garnish with sliced green onions and sesame seeds, if desired. Serve the Vegan Cashew Tofu over rice, noodles, or your favorite grains.

Tips for Making the Recipe

Pressing Tofu: Pressing tofu is key to achieving a crispy texture. You can use a tofu press or wrap the tofu in a clean towel and place a heavy object on top for 15-30 minutes.
Crispiness: For extra crispiness, make sure the tofu cubes are coated evenly in cornstarch and avoid overcrowding the pan when frying.
Toasted Cashews: Toasting the cashews in a dry pan adds a rich, nutty flavor that enhances the dish. Be sure to keep an eye on them so they don’t burn.
Sauce Consistency: Adjust the thickness of the sauce by adding more cornstarch slurry if it’s too thin, or adding a little more water if it’s too thick.

How to Serve

Serve this Vegan Cashew Tofu over steamed rice, quinoa, or noodles for a complete meal. You can also pair it with a side of sautéed greens like spinach or kale for added nutrition. This dish also works well as a meal prep option, as it stores and reheats beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The tofu and cashews will remain delicious and flavorful.

Freezing

While freezing tofu can affect its texture, you can freeze the cooked tofu and sauce separately for up to 2-3 months. Just make sure to reheat thoroughly before serving.

Reheating

To reheat, place the tofu and sauce in a skillet over medium heat, adding a splash of water if necessary to prevent sticking. Stir occasionally to ensure even reheating.

FAQs

1. Can I use regular tofu instead of extra-firm tofu?

For best results, extra-firm tofu is recommended for its ability to hold its shape and crisp up during frying.

2. Can I make this recipe gluten-free?

Yes! Simply use tamari instead of soy sauce to make the recipe gluten-free.

3. How do I make the tofu extra crispy?

Coat the tofu evenly in cornstarch and ensure that you’re frying it in hot oil without overcrowding the pan.

4. Can I substitute the maple syrup with another sweetener?

Yes, you can use brown sugar or coconut sugar as a substitute for maple syrup.

5. Can I add more vegetables to the dish?

Absolutely! Feel free to add more vegetables such as broccoli, snow peas, or carrots.

6. How can I make this spicier?

Increase the amount of red pepper flakes or add a spoonful of chili paste to the sauce for extra heat.

7. Can I use peanut butter instead of hoisin sauce?

While hoisin sauce adds a unique flavor, you can use peanut butter for a different take, but it will change the overall flavor profile.

8. How do I store the leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a splash of water.

9. Can I use frozen tofu?

Frozen tofu can be used, but it will change the texture, making it more spongy. It’s great for absorbing flavors but may not crisp up as well.

10. Can I use a different nut besides cashews?

Yes, you can substitute almonds or peanuts for cashews depending on your preference.

Conclusion

Vegan Cashew Tofu is a satisfying, flavorful, and easy-to-make dish that’s sure to become a staple in your plant-based cooking routine. With its crispy tofu, savory sauce, and crunchy cashews, this recipe delivers a perfect balance of textures and tastes. It’s simple enough for a quick weeknight dinner but flavorful enough to impress guests. Plus, it’s highly customizable, making it an ideal option for anyone looking to add variety to their vegan or gluten-free meals.