Description

This Vegan Cashew Tofu recipe is a delightful blend of crispy tofu cubes coated in a savory, slightly sweet, and tangy sauce with crunchy toasted cashews and vibrant vegetables. Perfect for a quick and nutritious plant-based meal, it combines the rich flavors of soy, hoisin, ginger, and garlic with a satisfying texture, making it ideal for serving over rice or noodles.

Ingredients

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

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)
1 tbsp sesame oil

Vegetables and Garnish

1/2 small onion, diced
1 small bell pepper, diced
1/2 cup cashews (toasted for extra flavor)
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Prepare the tofu: Press the tofu to remove excess water and cut it into cubes. Toss the tofu cubes in cornstarch and soy sauce, ensuring they’re evenly coated to promote crispiness when cooking.
Cook the tofu: Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set it 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 softened and fragrant.
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.
Combine sauce and vegetables: Pour the sauce into the pan with the sautéed vegetables and stir well. Cook for 2-3 minutes, allowing the sauce to thicken and coat the vegetables.
Add tofu and cashews: Return the crispy tofu to the pan, gently tossing to coat it thoroughly with the sauce. Add the toasted cashews and cook for another 2 minutes until everything is heated through and well combined.
Garnish and serve: Garnish with sliced green onions and sesame seeds if desired. Serve hot with steamed rice or noodles for a complete meal.

Notes

Pressing tofu thoroughly is essential to achieve a crispy texture.
Hoisin sauce is optional but adds a wonderful depth of flavor.
For gluten-free option, use tamari instead of soy sauce.
Toast the cashews before adding for enhanced flavor and crunch.
Adjust red pepper flakes according to your heat preference.
This dish pairs well with steamed jasmine rice, brown rice, or your favorite noodles.