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
Scale
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