Name: Vegan Cashew Tofu Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 14 oz extra-firm tofu (pressed and cubed); 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon sesame oil (or neutral oil); ½ cup unsalted roasted cashews; 1 red bell pepper (sliced); 1 cup broccoli florets; 3 green onions (sliced); 2 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 1 tablespoon sesame seeds (optional); 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon maple syrup (or agave); 1 tablespoon hoisin sauce; 1 teaspoon cornstarch; ¼ cup water

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If you’re craving a hearty, protein-packed dinner bursting with color, crunch, and flavor, let me introduce you to Vegan Cashew Tofu. This dish brings golden, crispy tofu together with vibrant veggies and toasted cashews, all tossed in a glossy, savory-sweet sauce. It’s easy enough for a busy weeknight, yet impressive enough for guests, and every bite is a joy for your taste buds. Whether you’re vegan, plant-curious, or simply hungry for something new, Vegan Cashew Tofu will win you over with its irresistible balance of comfort and freshness.

Ingredients You’ll Need

The beauty of Vegan Cashew Tofu is how effortless yet rewarding the ingredient list is. Every component plays a key role, whether it’s in adding luscious texture, bold flavor, or eye-catching color. Here’s what you’ll need, along with a tip or reason behind each choice:

Extra-firm tofu: Pressed and cubed, this gives the dish heartiness and soaks up all the delicious sauce.
Cornstarch: Dusting the tofu in cornstarch helps it crisp up beautifully in the pan.
Soy sauce: Divided between marinating the tofu and whisking into the sauce for deep umami flavor.
Sesame oil (or neutral oil): Adds a nutty aroma and helps everything sizzle in the skillet.
Unsalted roasted cashews: The star crunch element that makes Vegan Cashew Tofu so satisfying.
Red bell pepper: Offers a pop of color and gentle sweetness.
Broccoli florets: Turns the stir-fry vibrant green and adds a power-packed veggie punch.
Green onions: For a mild, fresh bite and pretty garnish.
Garlic: Essential for its bold, aromatic depth.
Fresh ginger: Gives a gentle heat and bright zing.
Sesame seeds (optional): Sprinkle these on for a pretty finish and extra texture.
Soy sauce (for the sauce): Ties the veggies, tofu, and cashews together with savory magic.
Rice vinegar: Balances out the flavors with tanginess.
Maple syrup (or agave): A hint of sweetness rounds things out and helps the sauce caramelize.
Hoisin sauce: Brings a lovely complexity with its sweet, salty touch.
Cornstarch (for the sauce): Thickens the sauce so it hugs every bite.
Water: Just enough to loosen the sauce without diluting the bold flavors.

How to Make Vegan Cashew Tofu

Step 1: Prep and Marinate the Tofu

Start by pressing your tofu well—this step makes all the difference in getting those dreamy crispy edges. Once pressed, cube the tofu and toss it gently with cornstarch and a splash of soy sauce in a bowl. The cornstarch forms a light, crisp coating, while the soy sauce begins seasoning the tofu from the inside out.

Step 2: Get the Tofu Golden and Crispy

Heat up your sesame oil (or neutral oil, if you prefer) in a large skillet or wok over medium-high heat. Lay the tofu cubes in and let them sizzle, turning them now and then so all sides get golden and crispy. This usually takes about 6 to 8 minutes. Once you see all-over color and major crunch, transfer the tofu to a plate to rest.

Step 3: Sauté the Veggies

Add your sliced red bell pepper and broccoli florets straight into the same hot skillet. If things start sticking, add a little splash of water—it’ll help steam and tenderize the veggies while keeping things from burning. Stir-fry for 4 to 5 minutes until everything is just-tender and bright, then toss in the minced garlic, grated ginger, and sliced green onions for one last minute, letting the aroma fill your kitchen.

Step 4: Make the Sauce

Meanwhile, whisk together the soy sauce, rice vinegar, maple syrup (or agave), hoisin sauce, cornstarch, and water in a small bowl. This speedy stir-fry sauce is the backbone of Vegan Cashew Tofu, bringing punchy depth, gentle sweetness, and that irresistible glossy finish.

Step 5: Combine Everything

Now, bring back your crisp tofu and toss it in with the veggies. Add those gorgeous roasted cashews right to the skillet. Pour over all your sauce and stir everything together gently. In just 2 to 3 minutes, the sauce will thicken, coating the tofu and veggies in a glossy, savory blanket. You know it’s ready when everything looks shiny and irresistible.

How to Serve Vegan Cashew Tofu

Garnishes

A sprinkle of sesame seeds and sliced green onions is my go-to for finishing Vegan Cashew Tofu. If you’re feeling adventurous, add a handful of fresh cilantro or a drizzle of chili oil for a spicy kick. These garnishes don’t just add visual flair—they offer extra flavor and texture in every bite.

Side Dishes

Vegan Cashew Tofu is happiest served over a fluffy bed of jasmine or brown rice, where the sauce can soak and mingle. For a more substantial meal, pair with rice noodles or toss it into a big rice bowl with pickled veggies on the side. If you’re looking to up your veggie intake, serve alongside a simple cucumber salad or steamed edamame.

Creative Ways to Present

Don’t be afraid to have fun here! Vegan Cashew Tofu is delicious tucked into lettuce wraps with shredded carrots and mint, piled over a sheet pan of roasted sweet potatoes, or tossed with cold soba noodles for a lively salad. Try using it as a filling in fresh spring rolls or loading it on top of a grain bowl with anything else you love.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Vegan Cashew Tofu into an airtight container as soon as possible. It’ll keep well in the fridge for up to four days. Because the sauce continues to soak into the tofu and veggies, the flavor deepens overnight, making the leftovers even more irresistible.

Freezing

While you can freeze Vegan Cashew Tofu, be aware that tofu’s texture may change slightly and become more spongy. If you plan to freeze, let everything cool completely, then store in a freezer-safe container for up to two months. Defrost overnight in the fridge for the best results.

Reheating

For the most satisfying results, reheat Vegan Cashew Tofu in a skillet over medium heat until warmed through and the sauce is bubbling. You can also microwave it, but add a splash of water to loosen the sauce. The cashews will soften a bit after storage, but the flavors become even more pronounced.

FAQs

Can I use other vegetables in Vegan Cashew Tofu?

Absolutely! Feel free to swap in snap peas, carrots, snow peas, mushrooms, or whatever crisp veggies you have on hand. The key is to cut them into similar bite-sized pieces so they cook at the same rate as the rest of the stir-fry mix.

Is it possible to bake or air fry the tofu instead of pan-frying?

Definitely. For extra texture, bake tofu cubes at 400°F (200°C) for about 20 minutes, flipping halfway, or air fry at 375°F (190°C) for around 15 minutes. This gives the tofu a super crisp shell and holds up even better when tossed with the sauce.

What can I use instead of hoisin sauce?

If you don’t have hoisin, try a mix of barbecue sauce with a dash of extra soy sauce, or use a pinch of Chinese five spice with a bit more maple syrup for sweet-savory depth. While hoisin is traditional, Vegan Cashew Tofu is forgiving and still delicious with substitutions.

Can I make this dish gluten free?

Yes! Simply swap the soy sauce for tamari or coconut aminos and make sure your hoisin sauce is gluten free. The flavor and texture of Vegan Cashew Tofu remain just as wonderful with these easy changes.

How spicy is Vegan Cashew Tofu?

The base recipe is mild, but you can easily add heat if you enjoy a little kick. Add chili flakes, sriracha, or chopped fresh chilies when stir-frying the veggies or as a final drizzle before serving. Customize the spice to suit your taste.

Final Thoughts

Once you’ve tasted the bold, nutty, and savory magic of Vegan Cashew Tofu, you’ll see why I keep this recipe on repeat. It’s colorful, quick, and infinitely versatile—truly a crowd-pleaser for any occasion. I hope you give this recipe a spot on your dinner table and enjoy every vibrant bite!

Vegan Cashew Tofu Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Vegan Cashew Tofu recipe is a flavorful and satisfying Asian-inspired dish that combines crispy tofu, crunchy cashews, and fresh vegetables in a savory sauce. Perfect for a quick and healthy vegan dinner!

Ingredients

Scale

Tofu Stir-Fry:

14 oz extra-firm tofu (pressed and cubed)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil (or neutral oil)
½ cup unsalted roasted cashews
1 red bell pepper (sliced)
1 cup broccoli florets
3 green onions (sliced)
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1 tablespoon sesame seeds (optional)

For the Sauce:

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup (or agave)
1 tablespoon hoisin sauce
1 teaspoon cornstarch
¼ cup water

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Instructions

Tofu Preparation: Toss tofu cubes with cornstarch and soy sauce. Cook until golden and crisp. Set aside.
Vegetable Stir-Fry: Stir-fry bell pepper, broccoli, garlic, ginger, and green onions until tender-crisp.
Sauce: Whisk soy sauce, rice vinegar, maple syrup, hoisin sauce, cornstarch, and water. Add tofu, cashews, and sauce to the pan. Cook until thickened.
Serve: Garnish with sesame seeds and serve over rice or noodles.