Cubes of tofu are coated in cornstarch then pan-fried, paired with lots of colorful veggies and of course cashews. Everything is covered in a delicious sauce that is a little bit sweet, salty, and tangy. This meal is so easy and perfect for weeknight dinners.
The way I eat and enjoy tofu the most is definitely by pan-frying it. It gets crispy and golden on the outside and the texture is perfect. It is one of the easiest ways to make tofu and if you are new to tofu I would definitely suggest you try it out. Coating the tofu in cornstarch gives it a crispy exterior; however, you don’t have to do that if you don’t want to. You can use basically any vegetables you like for this I went with zucchini, bell pepper, and broccolini.
Take Out Inspired
This easy cashew tofu is inspired by the typical take-out dish Cashew Chicken. I was a little bit curious to see the story behind Cashew Chicken. I know it is a Chinese-American take out dish but where did it really come from? Well I found out that David Leong was the originator of this dish. There is a very interesting article here if you want to learn more about his story and the origin of the dish.
Variations
This is one of those recipes that if you looked online you would find a million different ways to make it. Some people use hoisin sauce, vegan fish sauce, sweet chili sauce, organic brown sugar – so you can feel free to add what you like and leave what you don’t. I find this sauce to be overall lighter than something like my Sesame Tofu. This sauce is a more caramel color and a bit thinner.
Tofu Choice
I decided to use super firm tofu. If you have looked at the other past tofu recipes I have put out this week you should know by now that super firm tofu is my favorite tofu. It is great because you don’t need to press it and I find the texture to the best. You can also use extra firm tofu for this but you would want to press it prior to using.
Cashews
For this easy cashew tofu I used raw salted cashews but you can use unsalted too. I have these chili garlic cashews that I almost used so if you have flavored ones that you like that would be good too. I like to buy the cashew pieces as they tend to be a bit cheaper, you don’t need whole cashews for this. You could also use a different nut like peanuts or maybe even almonds if cashews are too expensive.
FAQ
- What should I serve this with? I would pair it with rice either brown or white. You could also use cauliflower rice, noodles, or just enjoy it on its own.
- Can I use this for meal prep? Definitely! I ate my leftovers the next day and they were delicious.
- I want my sauce to be thicker, what should I do? You can add in a bit more cornstarch and it will thicken the sauce more.
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Easy Cashew Tofu
Ingredients
Tofu and Veggies
- ½ block super firm tofu (about 8 ounces/227g), cubed
- 2 teaspoons cornstarch
- 1 bunch of broccolini (about 3.5 ounces/100g), stems cut off
- 1 bell pepper (about 5.5 ounces/150g), roughly chopped
- 1 large zucchini (about 9.5 ounces/270g), cut into half circles
- 2 scallions chopped
- ¼ cup + 1 tbsp (45g) raw salted cashews
- 1 tablespoon sesame oil
Sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon ginger paste
- 2 teaspoons apple cider vinegar
- Red pepper flakes to preference
- 1 tablespoon cornstarch + 1 tablespoon water cornstarch slurry
- ½ cup water
Instructions
- Place the cubed tofu in a medium frying pan. Sprinkle cornstarch over top and shake to coat. Coat with spray oil and pan-fry over medium low heat for about 3 minutes until golden. Rotate tofu periodically so each side gets to cook. Tofu should be golden and crispy. When done remove from the pan.
- Place the bell pepper, zucchini, broccolini, and scallions in the pan. Add 2 teaspoons of sesame oil and 1 to 2 tablespoons of water. Cover with a lid to help the vegetables cook quicker. Cook over medium low heat for 5 to 7 minutes until the vegetables are tender, stir occasionally.
- Meanwhile, in a small pot combine all the ingredients for the sauce. Mix the cornstarch slurry in a separate bowl ahead of time before adding it to the pot. Cook over medium heat for 2 to 3 minutes until thickened and bubbly. Stirring consistently while it cooks so the cornstarch doesn’t clump.
- Add the cashews to the pan with the veggie along with the remaining teaspoon of sesame oil to let the nuts get warmed up.
- Add in the tofu and then pour the sauce over. Cook for another 1 to 2 minutes until the sauce is coated everything well.
- Plate it up and garnish with green onion and sesame seeds if desired.
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