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
Scale
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.
