The Vegan Cashew Tofu Recipe is a delightful combination of crispy tofu, crunchy toasted cashews, and a zingy, slightly sweet sauce that will have your taste buds dancing with joy. This dish balances textures beautifully—from the golden, crispy tofu cubes to the tender veggies and crunchy nuts—while packing in layers of umami and warmth without any animal products. Whether you’re a longtime vegan or just craving a flavorful plant-based dinner, this recipe is a fantastic way to enjoy a hearty, protein-rich meal that feels comforting and indulgent without any guilt.
Ingredients You’ll Need
Simple ingredients come together to create a vibrant and satisfying dish. Each one plays a key role, from adding texture and crunch to delivering that perfect flavor punch.
- Extra-firm tofu: The star of the dish, providing a chewy, hearty base that crisps up beautifully.
- Cornstarch: Essential for achieving that irresistible tofu crispiness on the outside.
- Soy sauce or tamari: Adds savory depth and umami, with tamari doubling as a gluten-free alternative.
- Sesame oil: Offers a nutty aroma and richness that elevates the entire recipe.
- Hoisin sauce: Optional, but it adds a subtle sweet and tangy complexity.
- Maple syrup or brown sugar: Balances flavors with a touch of sweetness.
- Rice vinegar: Brings brightness and a gentle acidity to cut through the richness.
- Fresh ginger and garlic: Infuse the sauce with warm, fragrant layers of flavor.
- Red pepper flakes: Optional but perfect for those who like a little heat.
- Cashews: Toasted for crunch and a buttery finish that fits perfectly with the tofu.
- Bell pepper and onion: Provide sweetness and texture contrast in the sautéed veggie mix.
- Green onions and sesame seeds: Garnishes that add fresh flavor and pretty presentation.
How to Make Vegan Cashew Tofu Recipe
Step 1: Prepare and Coat the Tofu
First up, press your tofu to squeeze out as much moisture as possible—this step ensures it gets nice and crispy. Then, cut it into cubes and toss with cornstarch and soy sauce. The cornstarch forms a light, crunchy crust when cooked, while the soy sauce adds that irresistible umami flavor straight into the tofu.
Step 2: Crisp the Tofu
Heat a tablespoon of sesame oil in a large pan over medium-high heat, then add the tofu cubes. Cook them until every side is golden brown and crispy, about 5 to 7 minutes. This is the moment that transforms soft tofu into something with a satisfying bite. Once crisped, set the tofu aside to make room for the veggies.
Step 3: Sauté the Vegetables
Using the same pan ensures all those wonderful browned bits stick around. Add the remaining sesame oil, then toss in the diced onion and bell pepper. Sauté for 3 to 4 minutes until softened and fragrant. These vegetables add sweetness and freshness that perfectly complement the rich tofu and sauce.
Step 4: Whisk the Sauce
Now, mix together the soy sauce, hoisin sauce (if using), maple syrup, rice vinegar, grated ginger, minced garlic, red pepper flakes (if you like some spice), and the cornstarch-water slurry. This sauce is the magic that brings everything together—it’s tangy, sweet, and savory all at once.
Step 5: Thicken the Sauce with Veggies
Pour the prepared sauce into the veggies in the pan. Stir well and cook for 2 to 3 minutes, allowing the sauce to thicken and coat the vegetables beautifully. This step enhances the flavor melding and solidifies the dish’s saucy charm.
Step 6: Combine Tofu and Cashews
Return the crispy tofu to the pan and toss gently to cover every piece in that luscious sauce. Then, add the toasted cashews and cook for another 2 minutes, letting everything warm through and the flavors marry. The cashews bring a satisfying crunch and buttery richness that makes this Vegan Cashew Tofu Recipe truly special.
Step 7: Garnish and Serve
Finish off by sprinkling sliced green onions and sesame seeds over the top, adding a fresh and nutty touch. Serve immediately with your choice of rice or noodles for a filling and wholesome meal.
How to Serve Vegan Cashew Tofu Recipe
Garnishes
Garnishes like sliced green onions and sesame seeds add the perfect final layer of flavor and texture. They brighten the dish visually and provide subtle crunch and color, making each serving feel special and inviting.
Side Dishes
This dish pairs wonderfully with a fluffy bowl of steamed jasmine rice or even noodles to soak up all that yummy sauce. A fresh cucumber salad or steamed greens are excellent companions to balance the richness and add a refreshing contrast.
Creative Ways to Present
For a fun twist, serve the Vegan Cashew Tofu Recipe in lettuce cups or alongside quinoa for a protein-packed bowl. You could even turn it into a vibrant stir-fry wrap with collard greens or rice paper spring rolls for some hands-on eating excitement.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. The tofu may lose some crispness, but the flavors develop even more as they meld together overnight.
Freezing
You can freeze this dish, but keep in mind that tofu’s texture changes slightly after freezing and thawing. For best results, freeze without garnishes and use within 1 to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat to help restore some crispiness to the tofu and keep the cashews crunchy. Avoid microwaving if you want to preserve texture, although it will still taste delicious.
FAQs
Can I use other nuts instead of cashews?
Absolutely! Almonds or peanuts can work well and add different textures and flavors. Just toast them lightly for the best taste.
Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce, this Vegan Cashew Tofu Recipe is gluten-free. It’s an easy swap that keeps all the deliciousness intact.
How can I make the tofu extra crispy?
Pressing the tofu well and coating it with cornstarch before frying creates the crispiest result. Also, give the tofu space in the pan to avoid steaming.
Can I make this recipe oil-free?
You can try baking the tofu instead of pan-frying and use a splash of water or vegetable broth to sauté the veggies. The texture will be different but still tasty.
What can I substitute for hoisin sauce?
If you don’t have hoisin, a mix of soy sauce and a little maple syrup or brown sugar can mimic its sweet-savory profile nicely.
Final Thoughts
If you’re looking for a plant-based dish that’s bursting with flavor, texture, and a bit of indulgence, this Vegan Cashew Tofu Recipe is a no-brainer. It’s easy to make, packed with wholesome ingredients, and perfect for sharing with friends or family. Give it a try, and I promise it’ll become one of your favorite go-to meals on busy weeknights or casual weekends!
Print
Vegan Cashew Tofu Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Description
This Vegan Cashew Tofu recipe features crispy tofu cubes tossed in a flavorful, tangy sauce with sautéed vegetables and crunchy toasted cashews. It’s a quick and easy 30-minute plant-based dish perfect for a wholesome and satisfying meal, served best over rice or noodles.
Ingredients
Tofu and Coating
- 1 block (14 oz) extra-firm tofu, pressed & cubed
- 2 tbsp cornstarch (for crispiness)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil or neutral oil
Sauce
- 3 tbsp soy sauce (or tamari)
- 1 tbsp hoisin sauce (optional, adds depth)
- 1 tbsp maple syrup (or brown sugar)
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
Vegetables and Garnishes
- 1/2 small onion, diced
- 1 small bell pepper, diced
- 1 tbsp sesame oil
- 1/2 cup cashews (toasted for extra flavor)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare Tofu: Press the tofu to remove excess water and cut it into cubes. Toss the tofu cubes in cornstarch and 1 tbsp soy sauce, ensuring they’re evenly coated to help achieve a crispy texture.
- Cook Tofu: Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu and set it aside to keep crisp.
- Sauté Vegetables: In the same pan, heat the remaining sesame oil. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened and fragrant.
- Make Sauce: In a small bowl, whisk together 3 tbsp soy sauce, hoisin sauce (if using), maple syrup, rice vinegar, grated ginger, minced garlic, red pepper flakes (if using), and the cornstarch-water mixture to prepare a flavorful sauce that will thicken when cooked.
- Cook Sauce with Veggies: Pour the sauce into the pan with the sautéed vegetables and stir well. Cook for 2-3 minutes, allowing the sauce to thicken and coat the vegetables nicely.
- Combine Tofu and Cashews: Add the tofu back into the pan, tossing gently to coat it with the sauce. Stir in the toasted cashews and cook for another 2 minutes until everything is heated through and well combined.
- Garnish and Serve: Garnish with sliced green onions and sesame seeds if desired. Serve hot with rice or noodles for a complete vegan meal.
Notes
- Press the tofu well to remove excess moisture to ensure it crisps up nicely.
- For gluten-free, use tamari instead of soy sauce and check that hoisin sauce is gluten-free or omit it.
- Toast cashews in a dry pan over medium heat for 3-5 minutes until fragrant to enhance flavor.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- This dish can be reheated and tastes great the next day as well.
