Cashew Tofu Stir Fry

A cashew tofu vegetable stir fry in a large skillet on a marble surface.

5 from 8 votes

This vegan cashew tofu stir fry features crispy tofu, toasted cashews, broccoli and bell peppers tossed in a sweet and savoury garlic sauce. An easy weeknight dinner that's delicious served over rice or noodles.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Cashew Tofu Stir Fry

1 cup unsalted cashews 145 g
1 block extra-firm tofu 454g/16 oz
1 tbsp cornstarch or arrowroot starch 9 g
4 tsp cooking oil divided
1 large carrot, peeled and sliced about 1 cup
1 medium onion, sliced about 1½ cups
1 red bell pepper, chopped about 1¾ cup
2 cups broccoli florets 160 g
salt and black pepper to taste
2 green onions thinly sliced, optional for serving
chili flakes optional for serving

For the Sauce:

6 tbsp soy sauce or gluten-free tamari 90 mL
4 tbsp maple or agave syrup 60 g
2 tbsp rice vinegar 30 g
2 tsp sesame oil 5 g
1.5 tbsp cornstarch 14 g
1/3 cup cold water 78 mL
pinch of black pepper
4 cloves garlic grated or crushed (16 g)

Instructions

Toast the Cashews: Add the cashews to a large skillet over medium-low heat. Toast for 4–6 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and set aside.
Prepare the Sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, cold water, garlic and black pepper until smooth. Set aside.
Prepare the Tofu: Cut the tofu into bite-sized cubes or break it into pieces by hand. Transfer to a bowl, sprinkle with cornstarch, and season with salt and pepper. Toss until evenly coated.
Cook the Tofu: Heat 2 teaspoons of cooking oil in the skillet over medium-high heat. Add the tofu in a single layer and cook for 5–7 minutes, turning occasionally, until golden and crisp. Work in batches if needed to avoid overcrowding the pan. Transfer to a plate.
Cook the Vegetables: Add another 2 teaspoons of oil to the skillet. Add the carrot, onion, bell pepper and broccoli. Stir-fry for 5–7 minutes, stirring frequently, until tender-crisp.
Add the Sauce: Return the tofu to the skillet and add the toasted cashews and prepared sauce. Stir continuously for 1–3 minutes, until the sauce thickens and coats the tofu and vegetables. If the sauce becomes too thick, add a splash of water.
Serve: Serve immediately over rice, quinoa or noodles. Garnish with sliced green onions and chilli flakes, if desired.

Video

Notes

Tip: To drain the tofu, sandwich the block of tofu between a few layers of paper towels or clean kitchen towels. Then place a cutting board on top. Stack a few heavy cans or cast iron pan on top. You want to weigh the tofu down, which will help the excess water press out into the towels. The drier the tofu, the better the texture. Let the tofu drain for at least 15-30 minutes. For more details, read this post on how to press tofu.

To Save Time: Use roasted unsalted cashews instead of toasting the raw cashews. Chop and store the veggies up to 3 days in advance.

Store leftover stir fry in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until heated through.

Nutrition