Delicious & Easy Cashew Tofu Stir Fry: Your New Go-To Vegan Meal Prep Recipe

If you’re anything like me, a good stir fry is a weeknight savior. It’s quick, versatile, and endlessly satisfying. And when it comes to plant-based options, my love for a classic tofu stir fry runs deep. But today, we’re elevating that classic with a new favorite: the Cashew Tofu Stir Fry. This recipe isn’t just “good”—it’s truly exceptional. It’s designed to make your life easier, your taste buds happier, and your meal prep more exciting. Prepare yourself for a burst of flavor and a supremely satisfying dish that you’ll want to add to your regular rotation!

I often hear from my community that what you crave most are “easy vegan dinners” and reliable “meal prep” recipes. It’s a common challenge: how to eat healthy, plant-based meals without spending hours in the kitchen every night. Well, I’m thrilled to tell you that this Cashew Tofu Stir Fry perfectly delivers on both fronts! It’s the ideal solution for busy individuals or families looking for nutritious, delicious, and convenient plant-based options.

Why This Cashew Tofu Stir Fry Will Become Your New Favorite

Beyond simply being vegan and easy, this stir fry brings a lot to the table. Let’s dive into why this recipe stands out and why it’s about to become a staple in your kitchen:

Effortless One-Skillet Cooking

One of the biggest advantages of this recipe is its simplicity. Everything—from the crispy tofu to the tender-crisp broccoli and the rich, savory sauce—comes together beautifully in just one skillet. This means less time scrubbing pots and pans, and more time enjoying your delicious creation. For those hectic weeknights when you want a homemade meal without the fuss, a single-pan recipe is truly a game-changer. The process is streamlined: first, we give the tofu its golden crunch, then move it aside to let the vibrant vegetables soak up the remaining flavors and cook to perfection in the same pan, ensuring maximum flavor transfer and minimal mess.

Crispy Tofu Perfection Every Time

If you’ve struggled with mushy or bland tofu in the past, prepare to have your mind changed. The secret to truly delicious tofu lies in two key steps: pressing it and pan-frying it correctly. We start by pressing excess moisture out of the extra-firm tofu, which is crucial for achieving that desirable firm texture. Then, a quick sauté in a hot skillet with a touch of sesame oil and soy sauce creates a beautiful golden-brown crust on all sides. This technique ensures that each bite of tofu is perfectly crispy on the outside and wonderfully chewy on the inside, ready to absorb all the fantastic flavors of our cashew stir fry sauce.

The Irresistible Cashew Crunch

What sets this stir fry apart is, of course, the cashews! These buttery, slightly sweet nuts add an incredible textural contrast to the dish. Their satisfying crunch complements the tender tofu and crisp-tender vegetables, creating a more dynamic and engaging eating experience. We use roasted and salted cashews, which also contribute a layer of savory depth and a delightful aroma. They’re stirred in at the end to ensure they retain their delightful bite, bringing an extra layer of richness and a hearty touch to this already fantastic vegan meal.

A Flavor-Packed Stir Fry Sauce That’s Simple Yet Sophisticated

The heart of any good stir fry is its sauce, and this recipe features a wonderfully balanced concoction that’s both easy to make and bursting with authentic Asian-inspired flavors. It’s a variation of the sauce I use in my popular classic tofu stir fry, fine-tuned for this cashew version. This dynamic blend combines savory soy sauce, bright rice vinegar, aromatic sesame oil, a touch of spicy sriracha for a kick, and a hint of maple syrup for sweetness, all thickened with a bit of cornstarch to cling perfectly to every ingredient. The result is a glossy, umami-rich sauce that coats the tofu, cashews, and vegetables, delivering an explosion of sweet, savory, and spicy notes in every bite.

Perfect for Meal Prep and Feeding a Crowd (or just yourself!)

This recipe yields a generous amount, ideally suited for two very hungry individuals or a family looking for satisfying leftovers. When paired with a substantial serving of rice, it easily provides enough for dinner tonight and a delicious lunch for tomorrow. If you’re passionate about meal prepping, this Cashew Tofu Stir Fry is your new best friend. Prepare a batch at the beginning of the week, portion it into containers, and enjoy wholesome, flavorful vegan lunches or quick dinners throughout your busy schedule. Its flavors tend to meld even more beautifully overnight, making it an excellent candidate for advance preparation.

Serving Suggestions and Customization Tips

While I particularly love serving this stir fry with fluffy white basmati rice (check out my guide here for how to cook it perfectly in an Instant Pot), its versatility means you have plenty of options. It’s equally delightful with quinoa, brown rice, or even cauliflower rice for a lower-carb alternative. For those who prefer noodles, toss it with your favorite ramen, lo mein, or rice noodles. You can also enjoy it simply on its own as a protein-rich, satisfying bowl.

Don’t hesitate to customize this recipe to your liking! Feel free to add other vegetables like thinly sliced bell peppers, shredded carrots, snow peas, sliced mushrooms, or bok choy for added nutrition and color. Adjust the sriracha to control the spice level—add more for a fiery kick or less for a milder flavor. For a gluten-free version, simply swap the soy sauce for tamari. If you have a nut allergy, you can omit the cashews or replace them with toasted sunflower or pumpkin seeds for a similar crunch.

This Cashew Tofu Stir Fry is more than just a recipe; it’s an experience. It’s seriously so delicious, and I truly can’t wait for you to try it! When you whip up this fantastic vegan dish, please don’t forget to tag me on Instagram (@foodwithfeeling) and use the hashtag #foodwithfeeling. I love seeing your creations and hearing your feedback!

Other Easy Vegan Dinner Recipes to Try:

• Classic Tofu Stir Fry
• Hearty Vegan Enchiladas
• The Best Tofu Recipes Around
• Quick Ramen Stir Fry
• Simple & Easy Vegan Meatballs
• Creamy One-Pot Tomato Pasta
• Savory Black Bean Stuffed Sweet Potatoes

More Delicious Tofu Recipes You’ll Love:

• How to Cook Tofu (Every Which Way!)
• Easy Tofu Tacos (Taco Meat)
• Homemade Tofu Ricotta
• Copycat Chipotle Sofritas
• Easy Sautéed Tofu with Creamy Tahini Sauce
• Refreshing Tofu Caprese Skewers
• Our Signature Cashew Tofu Stir Fry
• Perfect Crispy Baked Tofu
• Flavorful Tofu Kebabs
• Mastering How to Grill Tofu
• Convenient Sheet Pan Tofu & Veggies
• Simple Tofu Scramble

Watch How to Make This Incredible Cashew Tofu Stir Fry:

Cashew Tofu Stir Fry Recipe

By Brita Britnell

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2 servings

This cashew tofu stir fry is simple to make and perfect for a delicious, satisfying vegan dinner. It also excels as an easy and flavorful meal prep option!

Ingredients

For the Stir Fry:

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 block extra firm tofu, pressed and cut into bite-sized pieces**
• 1 inch piece of ginger, grated
• 1 cup roasted and salted cashews
• 1 head broccoli, cut into bite-sized pieces (about 4 cups)

For the Stir Fry Sauce:

• 2 tablespoons sesame oil, divided
• 2 tablespoons rice vinegar
• ¼ cup soy sauce (or tamari for gluten-free)
• ¼ cup water or vegetable broth
• 1 tablespoon sriracha (adjust to taste for desired spice level)
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch

Instructions

1. Begin by preparing your tofu. If you haven’t already, press your extra-firm tofu to release as much excess moisture as possible. Then, cut it into uniform bite-sized pieces. This step is crucial for achieving crispy tofu.
2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the pressed and cubed tofu. Toss the tofu with 1 tablespoon of soy sauce. Sauté the tofu for about 8 minutes, stirring approximately every minute, until it develops a beautiful light golden-brown color and a slightly crispy crust on all sides. It might stick very slightly at first, but should release as it crisps. Once done, remove the tofu from the skillet and set it aside on a plate.
3. Using the same skillet, add the remaining 1 tablespoon of sesame oil over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
4. Stir in the minced garlic, grated ginger, and the bite-sized broccoli florets. Pour in ¼ cup of water or vegetable broth. Cover the skillet and allow the mixture to steam for about 3-5 minutes, or until the broccoli is nearly tender but still has a slight bite. Add a little more water if needed to prevent burning.
5. While the vegetables are steaming, prepare your stir fry sauce. In a small bowl, whisk together the rice vinegar, the remaining soy sauce, water/broth, sriracha, maple syrup, and cornstarch until thoroughly combined and smooth.
6. Uncover the skillet. Stir in the roasted cashews and pour the prepared stir fry sauce over the vegetables. Cook for an additional 3 minutes, stirring constantly, until the sauce thickens and coats all the ingredients, and the broccoli reaches your desired tenderness.
7. Finally, return the cooked tofu to the skillet and gently stir it into the thickened sauce and vegetables for 1 more minute to ensure it’s well coated and heated through.
8. Serve your delicious Cashew Tofu Stir Fry immediately over your choice of rice, quinoa, or noodles, and enjoy!

Notes

• *I love serving mine with white basmati rice (here’s how I cook it in my Instant Pot) but this is also fantastic with quinoa, brown rice, cauliflower rice, or even just as a standalone, protein-packed dish.
• **It is essential to use extra firm tofu and press out its excess moisture. Skipping this step will result in mushy tofu that may stick to the pan and won’t achieve that desired crispy texture.

Nutrition Information (Approximate Per Serving)

Calories: 851 kcal

Carbohydrates: 73 g

Protein: 38 g

Fat: 51 g

Saturated Fat: 9 g

Polyunsaturated Fat: 14 g

Monounsaturated Fat: 25 g

Sodium: 2461 mg

Potassium: 1882 mg

Fiber: 12 g

Sugar: 26 g

Vitamin A: 1906 IU

Vitamin C: 282 mg

Calcium: 286 mg

Iron: 10 mg

Nutrition information is automatically calculated and should only be used as an approximation.

Tried this amazing recipe?

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