Cashew Tofu
Total Time
35 mins
Prep Time
20 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(16)
Ingredients
4-6 servings
- 1 (14-ounce) package extra-firm tofu
- 3 tablespoons olive oil, divided
- 1 tablespoon cornstarch
- fine sea salt and freshly-cracked black pepper
- 1 head 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
- toppings: thinly-sliced green onions, toasted sesame seeds
- 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
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Preparation
Step 1
Drain the tofu. Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.
Step 2
Make the stir-fry sauce. Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.
Step 3
Coat the tofu. Once the tofu has been drained, slice the block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated. Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
Step 4
Cook the tofu: Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4-5 minutes, flipping halfway through, until crispy and golden on both sides. Transfer the tofu to a separate plate and repeat with the remaining tofu.
Step 5
Sauté the veggies. Add the remaining oil to the sauté pan and add the broccoli, red pepper, and red onion. Sauté for 5 minutes, stirring occasionally, until crisp-tender.
Step 6
Combine everything. Add the cashews, stir-fry sauce, and cooked tofu to the sauté pan, and toss to combine. Continue cooking for 1-2 more minutes, until the sauce has thickened.
Step 7
Serve. Remove pan from heat and serve the stir-fry warm over rice, noodles, or quinoa, garnished with your desired toppings.
Step 8
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Chef's notes
Feel free to swap in any other stir-fry-friendly veggies that you have on hand.
Use different nuts like peanuts if cashews aren't preferred.
Make it gluten-free by using gluten-free tamari instead of soy sauce.
You can make it extra saucy by doubling the sauce recipe.
