Description
This Vegan Cashew Tofu is a delightful dish where crispy tofu meets a flavorful sauce with a perfect balance of savory, sweet, and spicy. Tossed with crunchy cashews and stir-fried vegetables, it’s a wholesome, protein-packed meal that’s satisfying and delicious. Perfect for vegan meal prep or a cozy dinner!
Ingredients
Scale
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed & cubed
- 2 tbsp cornstarch (for crispiness)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil or neutral oil
For the Sauce:
- 3 tbsp soy sauce (or tamari)
- 1 tbsp hoisin sauce (optional, adds depth)
- 1 tbsp maple syrup (or brown sugar)
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
For Stir-Frying:
- 1 tbsp sesame oil
- 1/2 cup cashews (toasted for extra flavor)
- 1 small bell pepper, diced
- 1/2 small onion, diced
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Press the tofu to remove excess water and cut it into cubes. Toss the tofu cubes in cornstarch and soy sauce, ensuring they’re evenly coated.
- Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu and set it aside.
- In the same pan, heat the remaining sesame oil. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
- In a small bowl, whisk together the soy sauce, hoisin sauce (if using), maple syrup, rice vinegar, grated ginger, minced garlic, red pepper flakes (if using), and cornstarch mixture.
- Pour the sauce into the pan with the vegetables and stir well. Cook for 2-3 minutes, allowing the sauce to thicken.
- Add the tofu back into the pan, tossing gently to coat it with the sauce. Add the cashews and cook for another 2 minutes, until everything is heated through.
- Garnish with green onions and sesame seeds, if desired. Serve with rice or noodles.
Notes
- For a gluten-free version, use tamari in place of soy sauce.
- You can add more vegetables like broccoli or snap peas for extra nutrition.
- If you like it spicier, increase the amount of red pepper flakes.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian