Vegan Cashew Tofu Recipe
If you’re on the hunt for a seriously satisfying, wholesome dish that bursts with flavor, look no further than Vegan Cashew Tofu. This restaurant-worthy stir-fry combines golden crisp tofu, a medley of veggies, crunchy roasted cashews, and a luscious, sticky-sweet sauce that clings to every bite. With its bold Asian-inspired flavors and impressive presentation, it’s the go-to meal I’m always delighted to share with friends—whether they’re vegan or just tofu-curious. Get ready for a quick and exciting dinner that’ll have you coming back for seconds!
Ingredients You’ll Need
One of the reasons I adore Vegan Cashew Tofu is how the magic comes from a handful of thoughtfully chosen ingredients. Each plays a starring role, bringing something special to the table—be it robust texture, pops of color, or those craveable umami notes.
- Firm Tofu (14 ounces, pressed and cubed): Pressing is key for texture! It soaks up flavor and holds up to all the tossing and stirring.
- Cornstarch (2 tablespoons + 1 teaspoon for sauce): Creates that craveable crispy coating on the tofu and thickens the irresistible sauce.
- Soy Sauce or Tamari (2 tablespoons for tofu + 1/4 cup for sauce): A deep umami punch; use tamari for a gluten-free option.
- Sesame Oil (1 tablespoon): Toasty and nutty, it provides that unmistakable stir-fry aroma.
- Olive Oil (1 tablespoon): Balances with healthy fats and helps everything crisp up beautifully.
- Garlic (3 cloves, minced): A must for aromatic depth—you just can’t skip it.
- Fresh Ginger (1 tablespoon, grated): Brings vibrant warmth that lifts every bite.
- Red Bell Pepper (1, sliced): Sweetness and stunning color in one; it makes the dish pop.
- Broccoli Florets (1 cup): Adds hearty crunch and nutrition; feel free to toss in extra veggies.
- Roasted Unsalted Cashews (1/2 cup): The star crunch! Their buttery flavor is non-negotiable here.
- Green Onions (1/4 cup, sliced): Fresh and mild, scattered on top for zing and color.
- Sesame Seeds (for garnish): A sprinkle for that final polka-dot appeal and a subtle chew.
- Rice Vinegar (2 tablespoons): Lifts the sauce with gentle tanginess.
- Hoisin Sauce (2 tablespoons): Sweet and savory, it’s the backbone of the sticky-sweet glaze.
- Maple Syrup (1 tablespoon): Rounds out the glaze with natural sweetness.
- Sriracha or Chili Paste (1 teaspoon): Just enough heat for balance, but easy to adjust!
- Water (1/4 cup): Thins the sauce so it coats everything perfectly.
How to Make Vegan Cashew Tofu
Step 1: Press and Cube the Tofu
This is no place for soggy tofu! Start by pressing the tofu for 20 minutes—you can easily do this by wrapping it in a clean kitchen towel and placing something heavy on top. This step draws out the extra moisture, giving you the foundation for a tender-crisp Vegan Cashew Tofu that won’t fall apart.
Step 2: Coat and Sear the Tofu
Once pressed, cut the tofu into bite-sized cubes. In a bowl, gently toss the tofu with cornstarch and some soy sauce or tamari. This magic combo creates a golden, toothsome crust while seasoning every piece. Heat your skillet with sesame oil and olive oil, then cook the tofu on medium-high, turning until it’s browned and crispy on all sides—usually about 6 to 8 minutes. Remove the tofu and set it aside so it keeps its crunch.
Step 3: Sauté Aromatics and Veggies
In the same hot skillet, toss in the minced garlic and ginger, letting their fragrances bloom for a minute. Add the sliced red bell pepper and broccoli florets, stirring occasionally over medium-high heat. Let them become just-tender, keeping their color and crunch—usually 4 to 5 minutes is perfect for this Vegan Cashew Tofu veggie medley.
Step 4: Whisk the Sauce Together
While the veggies cook, whisk up your sauce in a small bowl: soy sauce or tamari, rice vinegar, hoisin sauce, maple syrup, sriracha, water, and cornstarch. This blend is the secret behind that glossy, thick coating we all crave in a good Vegan Cashew Tofu stir-fry.
Step 5: Bring It All Together
Pour the sauce into the skillet and watch it bubble and thicken, turning shiny and aromatic. Return the crispy tofu to the pan, throw in the cashews, and stir to coat every piece and vegetable in that luscious glaze. Finish by sprinkling over the sliced green onions and sesame seeds—your Vegan Cashew Tofu is ready for the spotlight!
How to Serve Vegan Cashew Tofu
Garnishes
A sprinkle of green onions and sesame seeds isn’t just about looks—it adds the perfect fresh lift and final crunch to your plate. If you adore a citrusy edge, try a tiny squeeze of lime over your Vegan Cashew Tofu just before serving.
Side Dishes
This dish loves simple sides! Steamed jasmine or brown rice is a classic, but fluffy quinoa (especially the tri-color kind) works wonders too. Want extra veggies? Layer on some snow peas, julienned carrots, or snap peas tossed quickly in the leftover pan juices.
Creative Ways to Present
Serving it bowl-style feels cozy and inviting, but you can pile Vegan Cashew Tofu into crisp lettuce wraps for a fun, hands-on meal. For a dinner party vibe, spoon it onto a big platter, nestle in lime wedges and fresh herbs, and let everyone dig in family-style.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Cashew Tofu stores beautifully for up to 3 days in an airtight container in the fridge. The flavors meld overnight, making it a meal-prep dream (though the cashews will soften a little—but still taste amazing!).
Freezing
If you’re planning ahead, freeze cooled Vegan Cashew Tofu in a freezer-safe container for up to a month. Thaw overnight in the fridge before reheating. Just be aware that the texture might become a bit softer, but the flavor remains spot-on.
Reheating
For best results, reheat Vegan Cashew Tofu in a skillet over medium heat with a splash of water to revive the sauce. A quick zap in the microwave also works for a speedy weekday lunch—just cover to avoid drying out.
FAQs
Can I use other nuts besides cashews?
Absolutely! While roasted cashews are classic for their creamy crunch, you can experiment with toasted almonds, peanuts, or even walnuts for a different but equally tasty take on Vegan Cashew Tofu.
Is this recipe gluten-free?
It easily can be! Just swap the regular soy sauce for gluten-free tamari and double-check that your hoisin sauce is also a gluten-free brand. The result is a dish that everyone around the table can enjoy.
What protein options can I use instead of tofu?
Firm tofu is perfect for soaking up sauce, but tempeh is a great substitute if you prefer a heartier, nutty flavor. Both options stand up well to stir-frying and pair beautifully with the savory-sweet sauce.
Can I make Vegan Cashew Tofu less spicy?
Definitely! Simply dial back the sriracha or chili paste to your desired heat level—or skip it entirely if you want a milder, family-friendly version of the dish.
What vegetables can I swap in?
Feel free to get creative! Snap peas, zucchini, sliced carrots, or baby bok choy all work wonderfully in Vegan Cashew Tofu. This recipe is endlessly adaptable to whatever’s in your veggie drawer.
Final Thoughts
I truly hope you’ll fall in love with Vegan Cashew Tofu as much as I have—its incredible flavors, hearty textures, and colorful presentation make it a meal you’ll crave again and again. Don’t be shy about giving it your own spin, and share it with friends who need a taste of something vibrant and nourishing!
Print
Vegan Cashew Tofu Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Cashew Tofu recipe is a flavorful and satisfying dish that combines crispy tofu, crunchy cashews, and a savory sauce. Perfect for a quick and delicious weeknight meal!
Ingredients
Tofu:
14 ounces firm tofu pressed and cubed,
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup roasted unsalted cashews
- 1/4 cup green onions, sliced
- Sesame seeds for garnish
Sauce:
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup
- 1 teaspoon sriracha or chili paste
- 1/4 cup water
- 1 teaspoon cornstarch
Instructions
- Prepare Tofu: Press tofu, coat with cornstarch and soy sauce, then pan-fry until crispy.
- Sauté Aromatics: Sauté garlic and ginger, then add bell pepper and broccoli.
- Make Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, sriracha, water, and cornstarch.
- Combine: Pour sauce over veggies, add tofu and cashews, and simmer until thickened.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Serve over steamed rice or quinoa.
- For a gluten-free version, use tamari instead of soy sauce.
- You can add other vegetables such as snap peas, carrots, or zucchini.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 0 mg
