Broccoli Cashew Tofu Stir Fry


This vegan cashew tofu stir fry is packed with veggies and tofu and tossed in stir fry sauce for a delicious meal any night of the week.

Hands using a fork for cashew tofu stir fry over rice and topped with green onions served on plate.

This recipe is inspired by Thai cashew chicken. It features crispy pan-fried tofu, toasted cashews, red pepper and broccoli for a delicious combination of flavour and texture.

The sauce is sweet and sticky, the perfect coating for the veggies and tofu, and is made with just a handful of common ingredients.

Try this stir fry served over freshly cooked basmati rice, brown rice or your favourite noodles for a satisfying, flavourful meal you’ll love!

Recipe Features

  • Dietary Features: Vegan, can be made gluten-free.
  • Ready in under 40 minutes with simple ingredients.
  • Amazing sweet and spicy flavour.
  • High in plant-based protein.
  • Can be made in advance for easy meal prep.
  • A delicious way to enjoy tofu.

Ingredient Notes

All the ingredients needed for making a cashew tofu stir fry recipe.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Tofu: Extra-firm tofu works best in this recipe. If you have time, press it before use using this guide for how to press tofu (it’s easy!).
  • Cornstarch: Use can use either cornstarch or arrowroot powder for the crispy tofu and the sauce.
  • Cashews: Use plain, raw cashews without added oil or salt (you can use roasted cashews and skip the toasting if you prefer).
  • Soy Sauce: Use low-sodium soy sauce or for a gluten-free recipe, use gluten-free tamari or coconut aminos.
  • Sweetener: Maple syrup or agave syrup work.
  • Sesame Oil: Can be omitted for an oil-free recipe though it adds “stir fry” flavour to the sauce, so I’d recommend using it.

For vegetables, the recipe calls for bell peppers, broccoli, onion and carrot. I would use the onion and bell pepper for sure, but if you’re missing broccoli or carrot or don’t have enough, it’s no big deal.

Other vegetables that could be swapped in are snap or snow peas, green beans, any other colour of bell pepper, zucchini or mushroom.

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

Step-by-Step Instructions

Quick Note: If you’d like to serve your stir fry over rice, start cooking it now according to package instructions. I like white basmati rice best for serving.

I would also suggest pressing the tofu for best results. You’ll need an extra 20 minutes for this step or it can be done in advance.

Step 1: Toast the Cashews.

Add the cashews to a large skillet or cast iron pan and toast over low to medium heat, shaking the pan often, until they’re starting to turn golden brown. This may take 6-7 minutes.

Keep a close eye on them because they can easily burn if you’re not careful. Once they’re done, remove them from the pan.

Step 2: Make the Sauce.

While the cashews are toasting, whisk all the sauce ingredients together in a container or shake in a sealed jar until fully combined.

Set the cashews and sauce aside for now.



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