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
Scale
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
