If you’re looking for a quick and satisfying plant-based dish, this Easy Vegan Cashew Tofu Stir Fry is just the ticket. It’s packed with vibrant vegetables, crunchy cashews, and tender tofu, all tossed in a flavorful sauce. Perfect for busy weeknights, this recipe will have you enjoying a delicious, wholesome meal without spending hours in the kitchen. Whether you’re a seasoned vegan or just exploring plant-based options, you’ll find this stir fry both nourishing and delightful.
Steps
- Drain the Tofu: Place the tofu between paper towels and put a weight on top, like a cutting board with heavy cans, to press out the water. Allow it to drain for 15-30 minutes.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together soy sauce, water, honey or maple syrup, rice vinegar, cornstarch, ground ginger, and minced garlic until smooth.
- Coat the Tofu: After draining, cut the tofu into 1/2-inch slabs, then into bite-sized pieces. Toss these pieces with olive oil, cornstarch, salt, and pepper until evenly coated.
- Cook the Tofu: Heat oil in a non-stick skillet over medium-high heat. Add half of the tofu, ensuring it’s in a single layer, and cook for 4-5 minutes, flipping once, until golden and crispy. Repeat with remaining tofu.
- Sauté the Vegetables: Add oil to the pan and cook broccoli, red bell pepper, and red onion for about 5 minutes, stirring occasionally until they are crisp yet tender.
- Combine Ingredients: Add the roasted cashews, prepared sauce, and cooked tofu to the pan with the veggies. Stir everything together and cook for another 1-2 minutes until the sauce thickens.
- Serve: Serve the stir-fry hot over your choice of rice, noodles, or quinoa, and garnish with toppings like green onions and sesame seeds if desired.
Ingredients
- fry:
- Fry:
- 1 (14-ounce) package of extra-firm tofu
- 3 tablespoons olive oil, divided
- 1 tablespoon cornstarch
- Fine sea salt and freshly-cracked black pepper, to taste
- 1 head of broccoli, cut into bite-sized florets
- 1 large red bell pepper, cored and cut into bite-sized pieces
- 1 small red onion, peeled and thinly sliced
- 1 cup roasted cashews
- Garnishes: thinly-sliced green onions, toasted sesame seeds
- Fry Sauce:
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup water
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground ginger
- 1 large garlic clove, pressed or minced
FAQ
- Can I use a different protein instead of tofu in this stir-fry?
- Yes, you can substitute tofu with other proteins such as tempeh, shrimp, chicken, beef, or pork.
- What vegetables can I use in place of the ones listed in the recipe?
- Feel free to replace the specified vegetables with any stir-fry-friendly options like carrots, onions, snow peas, mushrooms, green beans, or any others you prefer.
- Is there an alternative to cashews if I have an allergy or preference?
- You can use peanuts as a substitute for cashews, or simply omit the nuts altogether if preferred.
- How can I ensure this recipe is gluten-free?
- To make the recipe gluten-free, substitute soy sauce with gluten-free tamari.
- Can I make the dish with more sauce?
- Absolutely, if you prefer a saucier dish, you can double the sauce ingredients to have extra for tossing with rice or noodles.
Tips
- Properly Press Tofu: To achieve the crispiest tofu, ensure that you drain it well by pressing it between paper towels and applying weight for 15-30 minutes to remove excess moisture.
- Avoid Overcrowding the Pan: When sautéing the tofu, cook it in batches to prevent overcrowding the pan. This will help the tofu brown evenly and become crispy on both sides.
- Use Roasted Cashews: Opt for roasted cashews instead of raw ones to add an extra layer of crunch and flavor to your stir-fry.
- Customize the Veggies: Feel free to swap in any stir-fry-friendly vegetables you have on hand. Variations like carrots, snow peas, or mushrooms can enhance the dish based on your preference.
Equipment
- Non-stick Skillet – Essential for sautéing the tofu and veggies without sticking.
- Cutting Board – Useful for pressing the tofu and cutting vegetables.
- Chef’s Knife – For chopping vegetables and slicing tofu.
- Mixing Bowl – To toss the tofu with olive oil and cornstarch.
- Whisk – For mixing the stir-fry sauce ingredients together.
- Mason Jar (optional) – If you prefer to shake the stir-fry sauce ingredients together instead of whisking.
- Paper Towels – For draining the tofu.
