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tofu stir fry with cashews and broccoli in a bowl

Cashew Tofu Stir Fry

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main
  • Method: stove top, oven
  • Diet: Vegan

Description

A delicious quick and easy weeknight dinner. Baked crispy tofu and crunchy cashews tossed in a sticky ginger garlic sauce. Serve with rice and steamed broccoli for a healthy, balanced meal.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main
  • Method: stove top, oven
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main
  • Method: stove top, oven
  • Diet: Vegan
Scale

Ingredients

  • 1 package extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil, like grapeseed or avocado oil
  • 1/3 cup hoisin sauce
  • 6 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons chili garlic sauce (like sambal oelek)
  • 3 tablespoons sesame oil
  • 6 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1/2 cup cashews
  • 2 cups cooked rice, for serving
  • 2 cups steamed broccoli, for serving
  • 1/2 cup chopped scallions

Instructions

  1. Preheat oven to 425 F. Cube tofu and toss with corn starch, then toss with the oil and spread evenly on a baking sheet. Cook for 25 minutes, or until crispy.
  2. Whisk together the hoisin sauce, rice wine vinegar, soy sauce, chili garlic sauce, sesame oil, garlic and ginger. Place in a medium saucepan and simmer over medium low heat until slightly thickened.
  3. Add in the cooked tofu and cashews and cook for 5 minutes until sauce thickens and tofu and cashews are warmed through. Stir in the scallions
  4. Serve over cooked rice and steamed broccoli

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