Cashew Tofu Fried Rice

By Deryn Macey

5 from 6 votes

on May 19, 2020, Updated Sep 05, 2024

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This cashew tofu fried rice is easy to make with simple ingredients and ready in about 20 minutes if you have rice cooked and ready to go.

Cashew fried rice with tofu and veggies in a bowl with a fork.

Table of Contents

Have leftover rice you need to use up? This recipe is perfect for it! With cooked brown rice ready to go, this dish takes about 20 minutes to come together for a quick, easy and healthy weeknight meal.

This recipe is vegan, can be made gluten-free and oil-free and is high in plant-based protein.

Fried rice is always a great choice for a quick meal, especially when you have leftover rice on hand. You can also leftover rice in this Cabbage Fried Rice, Vegan Mushroom Fried Rice or Vegan Basil Fried Rice.

Ingredients

A carton of vegetable broth, cashews, bell pepper and a jalapeno sitting on a kitchen counter.
  • Tofu: Use firm or extra-firm tofu.
  • Oil: Sesame oil adds that classic “fried rice” flavour but you can use another cooking oil if needed.
  • Cashews: Look for cashews without added oil or salt though you can use dry roasted cashews if needed.
  • Rice: Brown or white rice both work well in this recipe. Fried rice is best made with cooked and completely chilled farro, ideally refrigerated overnight. Warm rice doesn’t fry as well and tends to clump in the pan. You can use quinoa or farro for a variation.
  • Soy Sauce: Sub with gluten-free tamari or coconut aminos for a gluten-free recipe.
  • Veggies: Use any veggies such as snap peas, corn, broccoli, zucchini, mushrooms, and onion.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Step 1. Cook up the tofu, bell peppers and jalapeno, then add the curry powder and cook for a few more minutes.

Curry powder being sprinkled into a skillet of tofu and veggies.

Step 2. Add the cashews and green onion, cook for a few more minutes then add the broth mixture.

Vegetable broth being poured into a skillet of tofu, cashews and veggies on the stovetop.

Step 4. Stir in the cooked brown rice. Spread the mixture evenly over the pan and let sit for a couple of minutes to allow it to brown on the bottom. Scrape any browned bits back in and repeat 1-2 times.

Cooked brown rice in a skillet of veggies and tofu on the stovetop.

FAQs

Do I have to use cornstarch?

The cornstarch helps the sauce thicken and gives the dish that fried rice-feel. You can definitely leave it out if you prefer or it can be substituted with arrowroot powder.

Should I press the tofu first?

I’m a lazy cook so I don’t typically press tofu for a recipe like this, however, you certainly can if you want for improved results.

To press tofu, use a tofu press or wrap it in a dishtowel and place it on a plate. Place a heavy object on top of it and let sit for 20-30 minutes to press out excess water. Alternatively, use a tofu press. Read full instructions on How to Press Tofu.

How long does this keep?

This can be stored in a sealed container in the fridge for up to 5 days. Enjoy cold or reheat in the microwave or stovetop.

Cashew fried rice with tofu and veggies in a bowl with a fork.

More Stir Fries

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

⭐⭐⭐⭐⭐

Cashew fried rice with tofu and veggies in a bowl with a fork.
5 from 6 votes

Cashew Tofu Fried Rice

By: Deryn Macey
If you make the rice ahead of time, this vegan tofu fried rice comes together in no time for a quick and easy weeknight meal.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
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Ingredients 

For the Sauce

  • 1/2 cup vegatable stock
  • 2 tsp cornstarch
  • 1 tbsp soy sauce, use gluten-free tamari or coconut aminos for gluten-free

For the Fried Rice

  • 2 tsp toasted sesame oil
  • 350 g package firm or extra-firm tofu, option to press for 20-30 minutes, see notes
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 3 cloves garlic, minced
  • 2 tsp curry powder
  • 6 scallions, green onions, green parts only, chopped
  • 3/4 cup raw cashews
  • 2 cups cooked brown rice, preferably cooked and chilled overnight
  • cilantro for serving

Instructions 

  • Mix the vegetable stock, cornstarch and soy sauce in a small dish and set aside.
  • In a large wok or frying pan, heat the sesame oil over medium-high heat then add the tofu, garlic, red pepper and jalapeño. Cook, stirring often for about 10 minutes until the tofu starts to brown.
  • Add the curry powder, stir to combine.
  • Add the cashews and green onion and cook for a few more minutes until the onions are wilted.
  • Add the vegetable stock mixture then stir in the cooked brown rice. Spread the mixture evenly across the pan then let it sit for a few minutes without stirring. This helps it get nice and brown on the bottom! Mix the brown bits back in, repeating once or twice.
  • Serve right topped with fresh cilantro, if desired.

Notes

The cornstarch helps the sauce thicken and gives the dish that fried rice-feel. You can definitely leave it out if you prefer or it can be substituted with arrowroot powder.
To press tofu, wrap it in a dish towel and place on a plate. Place a heavy object on top of it and let sit for 20-30 minutes to press out excess water. Alternatively, use a tofu press. F
Farro or quinoa can be used instead of rice. Peanuts can be used instead of cashews. Tempeh or chickpeas can be used instead of tofu. Additional veggies may include peas, corn, zucchini, broccoli or carrots.
Fried rice is best made with cooked and completely chilled rice, ideally refrigerated overnight. 
Leftovers may be stored in a sealed container in the fridge for up to 4 days.

Nutrition

Serving: 1serving, Calories: 348kcal, Carbohydrates: 39g, Protein: 18g, Fat: 16g, Fiber: 4g
Like this recipe? Rate and comment below!

UPDATE NOTE: This recipe was originally published on December 13, 2015. It was updated in January 2020 with new photos and text.

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17 Comments

  1. 5 stars
    I make this a lot. We have a vegan celiac in our house and this is a great gluten free recipe. I usually add whatever vegetables I have available. if I don’t have the jalapeno I use 1/4 tsp of cayenne pepper instead.

    Reply

  4. Hi Thanks for a great recipe. What can I use in place of vegetables stock as it’s not something we keep at home.

    Reply

    1. You can just use water. I like to keep some organic bouillon cubes on hand so I can always make a bit of stock when needed! Enjoy!

      Reply

  7. Can I assume that the tofu should be cut up before entering the fry pan? I mean, putting in a large block of tofu is weird and well, yucky.

    Reply

    1. Yes, you can use arrowroot, or just omit it. Its not totally necessary, just makes the mixture a little thicker.

      Reply