If you’re searching for a plant-based dinner that’s as nourishing as it is crave-worthy, look no further than Vegan Cashew Tofu. Crunchy golden tofu, roasted cashews, and colorful peppers are tossed in a rich umami sauce that’s sweet, tangy, and just a little bit sticky. Each bite is a celebration of contrasts: creamy, crispy, nutty, and downright irresistible. Whether you’re feeding a crowd or just your own cozy weeknight appetite, this Vegan Cashew Tofu is sure to become a staple in your kitchen rotation.
Ingredients You’ll Need
What’s truly magical about this recipe is how simple, staple ingredients transform into something truly special. Each part brings its own texture or flavor to the bowl, so don’t skip the little details—they make this Vegan Cashew Tofu shine!
- Extra-firm tofu: Pressed and cubed, it crisps beautifully and holds up to all the saucy goodness.
- Cornstarch: A light coating gives the tofu those irresistible crunchy edges and also thickens the sauce.
- Neutral oil (avocado or canola): Use just enough to sear the tofu and toast up the veggies while letting their flavors shine.
- Raw cashews: Whole, untoasted cashews provide a satisfying, buttery crunch and boost of plant protein.
- Red bell pepper: Sliced for that sweet pop of color and a fresh, juicy bite.
- Green bell pepper: Earthy and slightly bitter, balancing out the richness of the sauce.
- Green onions: Tossed in at the end for a mild, clean bite and a vibrant touch.
- Garlic: Just two cloves, finely minced, to lay the aromatic foundation.
- Fresh ginger: Grated to brighten up the whole dish with zingy warmth.
- Low-sodium soy sauce or tamari: Gives the sauce its deep umami backbone without overpowering saltiness.
- Maple syrup: For subtle sweetness and a glossy finish.
- Rice vinegar: Adds gentle acidity, balancing out all the flavors.
- Toasted sesame oil: Infuses the sauce with irresistible nutty aroma—truly liquid gold for final flavor.
- Cornstarch mixed with water: Whisk this in to give the sauce that dreamy, clinging silkiness.
How to Make Vegan Cashew Tofu
Step 1: Prep and Press the Tofu
It all starts with the tofu! Take your extra-firm block, wrap it in a clean kitchen towel or paper towels, and place something heavy (like a cast iron pan or a stack of plates) on top for at least 15 minutes. This draws out excess moisture, helping it crisp up later. Once pressed, cube the tofu into bite-sized pieces for perfect flavor soakage.
Step 2: Coat the Tofu
Transfer the tofu cubes to a bowl and sprinkle with cornstarch. Gently toss until each piece is lightly and evenly coated. This step is a must—it’s what gives Vegan Cashew Tofu its golden, crispy shell that everyone loves.
Step 3: Sear the Tofu
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until they’re crisp and golden on all sides (about 8 to 10 minutes). Set them aside while you get the veggies sizzling.
Step 4: Build the Flavor Base
In the same pan, pour in the remaining tablespoon of oil. Add garlic, ginger, and cashews. Sauté for just 1 to 2 minutes until the garlic and ginger are fragrant and the cashews start to toast, releasing their nutty aroma into the whole kitchen.
Step 5: Add the Veggies
Next, toss in the sliced red and green bell peppers. Sauté these for about 4 to 5 minutes until they’re just beginning to soften but still have a little crunch. This keeps the flavor fresh and the colors vibrant—a signature of great Vegan Cashew Tofu.
Step 6: Mix the Sauce
While the veggies are cooking, whisk up all the sauce ingredients in a small bowl: soy sauce (or tamari for gluten-free), maple syrup, rice vinegar, toasted sesame oil, and the cornstarch slurry. This sauce is where the magic happens—sweet, savory, tangy, and totally addictive.
Step 7: Finish and Serve
Pour the sauce into the pan over the veggies and cashews, stirring constantly. In just a minute or two, it’ll thicken up beautifully. Return the crispy tofu to the pan and toss to coat each piece in glossy deliciousness. Stir in chopped green onions, cook for one last minute, and you’re ready to scoop this over fluffy rice or quinoa. That’s Vegan Cashew Tofu perfection!
How to Serve Vegan Cashew Tofu
Garnishes
You can make every bowl look gourmet with a few simple garnishes! Sprinkle extra chopped green onions, a handful of freshly torn cilantro, or a shower of toasted sesame seeds right before serving. For a pop of heat and color, add thinly sliced red chilies or a drizzle of chili crisp oil at the table.
Side Dishes
Vegan Cashew Tofu is dreamy over steamed jasmine rice, brown rice, or quinoa—each soaks up the savory sauce perfectly. For an extra veggie boost, serve with steamed broccoli, snap peas, or even stir-fried baby bok choy alongside. These sides enhance the meal without stealing the spotlight.
Creative Ways to Present
Get playful! Spoon the tofu mixture into lettuce cups for a fun, hand-held appetizer or toss leftovers with cold soba noodles for a refreshing lunch salad. For meal prep, layer Vegan Cashew Tofu bowls bento-box style with grains and simple pickled veggies for a vibrant grab-and-go lunch.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store the cooled Vegan Cashew Tofu in an airtight container in the refrigerator for up to four days. The flavors get even deeper as they meld, making leftovers almost as exciting as the first night!
Freezing
If you want to make a double batch or just save some for a rainy day, Vegan Cashew Tofu freezes surprisingly well. Spoon cooled portions into freezer-safe containers and freeze for up to two months. Just keep in mind, the tofu may get a little chewier after thawing, but it’s still totally delicious!
Reheating
For best results, reheat leftovers in a skillet over medium heat, adding a splash of water to help loosen the sauce and bring back its glossy texture. You can also zap single servings in the microwave for a speedy, satisfying lunch—just cover loosely and heat in short bursts, stirring halfway through.
FAQs
Can I use firm tofu instead of extra-firm?
Firm tofu will work if that’s what you have, but extra-firm tofu holds its shape better and crisps up more easily. Just be sure to press it well to get rid of excess moisture before cooking.
Is there a nut-free alternative to cashews?
Absolutely! Try using roasted chickpeas or sunflower seeds if you need to keep this dish nut-free. While the flavor and texture will be a little different, you’ll still get that wonderful crunch.
How do I make Vegan Cashew Tofu gluten-free?
Simply swap in tamari for the soy sauce, and double-check that your cornstarch and other pantry ingredients are certified gluten-free. The recipe is otherwise naturally free of gluten-containing grains!
Can I add more vegetables to this recipe?
Definitely! Broccoli, snap peas, snow peas, or sliced carrots are all excellent additions. Just stir-fry them with the bell peppers until crisp-tender for even more color and crunch.
Can I prepare the sauce in advance?
Yes, you can whisk together the sauce ingredients (except the cornstarch slurry) a day ahead and store it in the fridge. When you’re ready to cook, just stir in the cornstarch-water mixture and pour into the pan when needed.
Final Thoughts
Once you try this Vegan Cashew Tofu, it’s bound to become a go-to in your recipe playlist. It’s easy, satisfying, and so adaptable—perfect for weeknights, meal prep, or impressing your favorite dinner guests. Give it a whirl and let Vegan Cashew Tofu add a boost of flavor (and joy!) to your table this week.
Print
Vegan Cashew Tofu Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
This Vegan Cashew Tofu recipe is a flavorful and satisfying plant-based dish that’s perfect for a quick and easy weeknight dinner. Crispy tofu, crunchy cashews, and colorful bell peppers are coated in a savory-sweet sauce, creating a delicious stir-fry that pairs perfectly with rice or quinoa.
Ingredients
Tofu:
- 1 block (14 ounces) extra-firm tofu (pressed and cubed)
- 1 tablespoon cornstarch
Stir-Fry:
- 2 tablespoons neutral oil (like avocado or canola)
- 1 cup raw cashews
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 3 green onions (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
Sauce:
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Press and Coat Tofu: Press tofu and cube. Coat with cornstarch.
- Crisp Tofu: Cook tofu in oil until golden and crispy. Set aside.
- Sauté Aromatics: Sauté garlic, ginger, and cashews. Add bell peppers.
- Make Sauce and Combine: Whisk sauce ingredients, thicken, and add tofu back. Stir in green onions.
- Serve: Serve hot over rice or quinoa.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Toasting cashews before adds extra flavor.
- Feel free to add more veggies like broccoli, snap peas, or carrots.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 7g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
