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.
Serves:
Ingredients
For Cashew Tofu Stir-Fry:
- 14ozextra-firm tofu,(1 pkg)
- 3tbspolive oil,divided
- 1tbspcornstarch
- fine sea salt and freshly-cracked black pepper
- 1headbroccoli,cut into bite-sized florets
- 1large red bell peppers,cored and cute into bite-sized pieces
- 1small red onion,peeled and thinly-sliced
- 1cuproasted cashews
For Toppings::
- green onions,thinly-sliced
- sesame seeds,toasted
For Stir-Fry Sauce:
- ⅓cupreduced-sodium soy sauce
- ⅓cupwater
- 3tbspmaple syrup
- 2tbsprice vinegar
- 1tbspcornstarch
- 1½tspground ginger
- 1clovegarlic,large, pressed or minced
Instructions
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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.
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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.
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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.
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Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
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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.
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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.
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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.
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Remove pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with desired toppings.
Nutrition
- 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
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