Description
This Vegan Cashew Tofu recipe features crispy pan-fried tofu cubes tossed in a savory and slightly sweet Asian-inspired sauce with toasted cashews and sautéed vegetables. Quick to prepare in just 30 minutes, it makes a perfect plant-based main dish to serve over rice or noodles, delivering bold flavors and satisfying textures without any animal products.
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 (for frying)
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 Garnish
- 1 tbsp sesame oil (for sautéing)
- 1/2 cup cashews (toasted for extra flavor)
- 1 small bell pepper, diced
- 1/2 small onion, diced
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the tofu: Press the tofu to remove excess water, then cut it into cubes. Toss the tofu cubes in cornstarch and soy sauce, making sure each piece is evenly coated to ensure a crispy texture when cooked.
- Pan-fry the tofu: Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
- Sauté vegetables: In the same pan, heat the remaining sesame oil. Add the diced onion and bell pepper, sautéing for 3-4 minutes until the vegetables are softened but still vibrant.
- Make the sauce: In a small bowl, whisk together the 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 the flavorful sauce that will coat the tofu and vegetables.
- Cook the sauce with vegetables: Pour the prepared sauce into the pan with the sautéed vegetables and stir well. Cook for 2-3 minutes, allowing the sauce to thicken and meld with the vegetables.
- Combine tofu and cashews: Add the crispy tofu back into the pan and gently toss to coat with the sauce. Add the toasted cashews and cook for another 2 minutes, heating everything through and melding the flavors.
- Garnish and serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve the vegan cashew tofu hot with rice or noodles for a complete meal.
Notes
- Pressing the tofu thoroughly removes excess moisture, helping it crisp better during frying.
- Hoisin sauce is optional but adds a nice depth of flavor and subtle sweetness.
- Use tamari instead of soy sauce to keep the recipe gluten-free.
- To toast cashews, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- This dish pairs well with jasmine rice or any type of noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
