Cashew Tofu
This Cashew Tofu is packed with high protein tofu, hale veggies and roasted cashews. It is a quick recipe just need to bake your tofu until crispy in oven, make the sauce in a bowl, stir fry the veggies, then add the sauce and roasted cashews.
Ingredients
For Stir-Fry Sauce:
- 4 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp hot sauce
- 1 tbsp tomato ketchup
- 1 tbsp garlic clove minced
- 4 tbsp water
For Cashew Tofu Stir-Fry:
- 1 14-ounce package extra-firm tofu
- 3 tbsp olive oil divided
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup broccoli cut into bite-sized florets
- 1/2 cup yellow bell peppers cut into bite-sized cubes
- 1 small red onion cut into bite-sized cubes
- 1 cup roasted cashews
- toppings: green onions, toasted sesame seeds
Instructions
- Press the block of tofu between paper towels, weight it down, then let it drain for 30 minutes.
- Slice the tofu into bite-sized pieces and coat with olive oil, cornstarch, salt, pepper and garlic powder. Bake at 400 F for 30 mins ( check my blog post on baked tofu for detailed recipe)
- Whisk all of the ingredients under stir-fry sauce in a bowl until combined.
- Add oil to the pan and saute the veggies until crisp-tender.
- Add the cashews, stir-fry sauce and baked tofu to the pan, and toss to combine. Cook for 2 minutes or until the sauce has thickened and evenly coated the tofu and veggies.
- Serve warm over noodles or rice and enjoy!
Notes
- This cashew tofu tastes best when served immediately. The tofu loses it's crispiness as it cools down
- Don't over cook the veggies as it becomes soggy in stir-fry.
- You can double the sauce recipe and make this stir-fry extra saucy.
- For a spicier option, add more of the hot sauce (like sriracha)or pepper or red chili flake
- You can use gluten-free tamari in place of soy sauce for gluten-free option.