Cashew Tofu Stir Fry
Cashew Tofu Stir Fry. Vegan Thai Cashew Delight Recipe with Tofu and Veggies. Easy One Pot weeknight meal. Serve with rice or grains of choice. Vegan gluten-free Recipe
Servings: 2 servings
Ingredients
- 10 oz firm or extra firm tofu pressed and cubed , or use chickpea tofu or cooked chickpeas to make tofu-free
- 1/2 tsp black pepper
- 1 tbsp cornstarch
For the Stir fry:
- 2 tsp oil
- 1/3 cup cashews raw or unsalted roasted
- 4-5 dried red chilies Stems removed and optionally broken into halves
- 4-5 cloves of garlic finely chopped
- 1/2 inch ginger finely chopped
- 1/2 cup chopped onion
- 1/2 to 3/4 cup green bell pepper chopped or 3/4 cup broccoli or other vegetable thinly sliced or chopped
- 1/4 tsp black or white pepper or a generous dash of both
For the Sauce
- 2 tbsp soy sauce or use 1 tbsp soy sauce and 1 tbsp dark soy sauce
- 3 tbsp or more vegan hoisin sauce or 2 tbsp hoisin sauce and 1 tbsp oyster sauce
- 2 tsp rice wine vinegar
- 1/4 tsp sugar or other sweetener of choice
- 1/4 tsp toasted sesame oil
- 1/2 tsp Cornstarch mixed in 1/2 cup veggie broth or water
- green onion and pepper flakes for garnish
Instructions
- Crisp the tofu: press and tear tofu into bite size pieces and add to a bowl. Add the black pepper and cornstarch and toss well to coat. Heat oil in a skillet over medium heat. Once hot, add the tofu and cook 2 minutes then flip and cook for another 2. Repeat until most edges are golden.,about 6 minutes.
- Make the sauce: heat oil in a skillet over medium heat. Add the cashews and chilies and cook until the cashews are golden on most sides. (If using raw cashews, toast those for a minute before adding chilies). Stir frequently. Remove from skillet but let the oil remain the skillet. Add garlic and ginger. Reduce heat to low. Mix and cook for 2 minutes or until translucent.
- Add onions and veggies and a generous pinch of salt. Increase heat to medium high. Cook for 2 to 3 minutes. Stir frequently.
- Meanwhile mix the sauce ingredients in a small bowl and add to the skillet. Or add directly to the skillet. Add cornstarch slurry.
- Mix and cook for a minute. Taste and add salt, tang, (and heat) if needed.
- Simmer for a few minutes until the sauce thickens slightly. Add crisped tofu, toasted cashews and chilies and toss well tk coat with sauce.?switch off heat after a minute.,Serve over cooked white/brown rice or grains of choice like quinoa..
Nutrition
Calories: 319kcal | Carbohydrates: 32g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Sodium: 704mg | Potassium: 728mg | Fiber: 3g | Sugar: 15g | Vitamin A: 965IU | Vitamin C: 155.1mg | Calcium: 71mg | Iron: 4mg