For the Baked Tofu
- 1 package medium, firm or extra-firm tofu, drained
- 2 tbsp soy sauce
- 1 tbsp cornstarch or arrowroot powder (optional, helps it crisp up)
- 1 tsp each garlic powder and black pepper (optional, for extra seasoning)
For the Stir Fry
- splash of water, vegetable broth, coconut oil or avocado oil for cooking
- 2 cups peeled and cubed sweet potato
- 3 cloves garlic, minced
- 4–5 cups chopped green cabbage (1 small cabbage or 1/2 a large one)
- 1 cup peeled and grated carrot (about 2–3 carrots)
- 2 red bell peppers, thinly sliced
- 1 bunch green onions, chopped into 1 inch pieces
- 3/4 cup (100 g) raw cashews
- cooked brown rice, for serving (optional)
- fresh chopped cilantro, for serving (optional)
For the Sauce
- 3 tbsp soy sauce or gluten-free tamari
- 3 tbsp hoisin sauce (use gluten-free if needed)
- 1 tbsp maple syrup or coconut sugar
- To make the tofu, preheat the oven to 400 degrees F. Cube the the block of tofu and place in a bowl. Add the soy sauce, cornstarch, garlic powder and black pepper and toss to coat. Place the cubes of tofu on a baking tray and bake for 30-40 minutes until browned.
- To make the sauce, whisk the soy sauce, maple syrup and hoisin sauce together in a small bowl. Set aside.
- To make the stir fry, add the cubed sweet potato to a wok or large skillet with about 1/4 of water, cover and let steam until almost fully cooked, approximately 7-8 minutes. Add the cabbage, garlic, bell peppers, carrot and green onion.
- Cook over high heat, stirring frequently for 6-7 minutes until the cabbage and peppers are cooked tender but not overcooked. Add the cashews when there are a couple minutes left (or reserve to use as a topping).
- Add the sauce and stir to combine.
- If serving right away, divide between four bowls (on top of brown rice, if desired), top with the baked tofu and fresh cilantro and enjoy! Otherwise, store in the fridge in a container for up to 3 days.
For a lower calorie stir fry, omit the cashews.
Keywords: healthy, vegetarian