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
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.
Notes
- For extra texture, consider air frying or baking the tofu before stir-frying.
- Feel free to use other vegetables like snap peas or carrots for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
