Dinner
Cashew Tofu Stir Fry for the Table
You know how much Worth keeping a good tofu stir fry so I wanted to make a Cashew Stir Fry
- 2 servings
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
You know how much A regular here a good tofu stir fry so I wanted to make a Cashew Stir Fry version of it and it’s WORTH THE POT! This is great for meal prep and I’m excited for you to try it!
When I asked what recipes y’all wanted to see more of, “unfussy vegan dinners” and “meal prep” recipes were overwhelmingly the answer that I received. Today, I’m giving you BOTH!
This method makes quite a bit and is reliable for 2 QUITE hungry people. But in our house, we usually eat it with a hefty portion of rice so that we can then have leftovers for the next day. You could also make it at the beginning of the week and prep it for lunches if meal prep is your thing!
The other thing that Worth keeping about this method is that it all comes together in ONE SKILLET which is my ideal kind of dinner recipe. You’ll first cook the tofu until it’s lightly crispy and browned on all sides. Put that aside and cook the broccoli in the same skillet as the tofu.
For the stir fry sauce, I’m using a simple recipe that I also used in in my familiar tofu stir fry.
This Cashew Tofu Stir is seriously so flavor-packed and I can’t wait for you to try it! Please don’t forget totag me on Instagram if you make it!
Other unfussy vegan dinner recipes to try:
- Tofu Stir Fry
- Vegan Enchiladas
- The Go-to Tofu Recipes Around
- Ramen Stir Fry
- Unfussy Vegan Meatballs
- Creamy One Pot Pasta
- Black Bean Stuffed Sweet Potato
More Tofu recipes you’ll love:
- How to Cook Tofu (every which way!)
- Tofu Tacos
- Tofu Ricotta
- Copycat Chipotle Sofritas
- Unfussy Sauteed Tofu with Tahini Sauce
- Tofu Caprese Skewers
- Cashew Tofu Stir Fry
- Reliable Baked Tofu
- Tofu Kebabs
- How to Grill Tofu
- Sheet Pan Tofu & Veggies
- Tofu Scramble
See how to make the Cashew Tofu Stir Fry here:
The recipe
Cashew Tofu Stir Fry for the Table
This cashew tofu stir fry is simple to make and great for a satisfying vegan dinner and even works for meal prep!
- 2 servings
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
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
- ¼ cup water/ broth
- 1 tablespoon sriracha
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
Method
- 1
If you haven’t already done so, press your tofu to release excess moisture and cut it into bite sized pieces.
- 2
In a large skillet, heat 1 tablespoon of sesame oil and once hot, add in the tofu and toss in 1 tablespoon of soy sauce. Stirring about every minute, saute the tofu for about 8 minutes or until it’s a light golden brown color on each side. It might stick every so slightly but should form a nice crust on the outside of the tofu without sticking too much. Set the tofu aside on a plate while you cook the veggies.
- 3
In the same skillet, heat 1 tablespoon of the oil over medium heat and saute onion for 5 minutes. Stir in garlic, ginger and broccoli. Add in ¼ cup of broth (simply water works well too) cover and steam mixture. Add more water as needed and continue to steam the veggies until they’re nearly done but have a few minutes left.
- 4
Make your sauce by whisking together the oil, rice vinegar, soy sauce, broth, sriracha, maple syrup, and cornstarch.
- 5
Stir in cashews and stir fry sauce and cook for an additional 3 minutes or until the broccoli is tender and ready to eat. Stir in tofu once sauce has thickened and cook for 1 more minute. Serve and ENJOY!
Cook notes
*I like to serve mine with white basmati rice ( HERE is how I cook it in my instant pot) but this is also great with quinoa, brown rice, cauliflower rice, or even only on it’s own. **It’s important that you use extra firm tofu and that you press out the excess moisture. If you don’t, the tofu will end up a little mushy and the excess moisture will likely cause it to stick to the pan
Per serving
- Calories851 kcal
- Carbohydrates73 g
- Protein38 g
- Fat51 g
- Saturated Fat9 g
- Polyunsaturated Fat14 g
- Monounsaturated Fat25 g
- Sodium2461 mg
- Potassium1882 mg
- Fiber12 g
- Sugar26 g
- Vitamin A1906 IU
- Vitamin C282 mg
- Calcium286 mg
- Iron10 mg
