How To Make Cashew Tofu
This cashew tofu is a vegan & gluten-free meal that’s full of healthy vegetables cooked in a sweet-savory sauce made with soy sauce, ginger, & maple syrup.
Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots on the cutting board. Let the tofu drain for at least 15 to 30 minutes.
Meanwhile, whisk all of the ingredients of the stir fry sauce together in a small bowl (or shake them together in a mason jar) until combined.
Once the tofu has been drained, slice the block lengthwise into ½-inch slabs, then cut the tofu into bite-sized pieces. Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated.
Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4 to 5 minutes, flipping halfway through, until crispy and golden on both sides. Transfer the tofu to a separate plate and repeat with the remaining tofu.
Add the remaining oil to the sauté pan and add the broccoli, red pepper and red onion. Sauté for 5 minutes, stirring occasionally, until crisp-tender.
Add the cashews, stir-fry sauce and cooked tofu to the sauteé pan, and toss to combine. Continue cooking for 1 to 2 more minutes, until the sauce has thickened.
Remove pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with desired toppings.
- Calories: 332.01kcal
- Fat: 20.63g
- Saturated Fat: 3.66g
- Monounsaturated Fat: 12.00g
- Polyunsaturated Fat: 3.77g
- Carbohydrates: 28.47g
- Fiber: 4.88g
- Sugar: 11.05g
- Protein: 13.54g
- Sodium: 701.20mg
- Calcium: 212.14mg
- Potassium: 701.09mg
- Iron: 3.67mg
- Vitamin A: 74.34µg
- Vitamin C: 126.45mg
Have your own special recipe to share? Submit Your Recipe Today!