If you’ve been on the lookout for a vibrant, flavorful, and totally satisfying plant-based dish, then you’re going to adore this Vegan Cashew Tofu Recipe. It brings together the crispy texture of perfectly pan-fried tofu with a luscious, tangy-sweet sauce and crunchy toasted cashews that add incredible depth. Every bite bursts with flavor and the balance of crunchy veggies, nutty sesame, and a delightful hint of ginger makes this recipe an absolute crowd-pleaser. Whether you’re feeding family or impressing friends, this dish has all the heart and soul you want from vegan cooking.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this dish shine. Each component delivers something special—whether it’s the crispiness from the cornstarch, the tang from rice vinegar, or the nutty richness of toasted cashews. Here’s what you’ll need:
- Extra-firm tofu (14 oz): The sturdy base that crisps up beautifully and soaks up all the delicious sauce.
- Cornstarch (2 tbsp + 1 tsp): Essential for that irresistibly crispy tofu exterior and to thicken the sauce perfectly.
- Soy sauce or tamari (4 tbsp total): Brings the savory umami goodness, use tamari for a gluten-free option.
- Sesame oil (2 tbsp): Adds a toasty aroma that ties every ingredient together gorgeously.
- Hoisin sauce (1 tbsp, optional): A sweet and tangy addition that deepens the flavor complexity.
- Maple syrup or brown sugar (1 tbsp): A hint of sweetness to balance the savory and spicy notes.
- Rice vinegar (1 tbsp): Delivers a bright acidity that lifts the whole dish.
- Fresh ginger (1 tsp, grated): A zingy spice that wakes up your taste buds.
- Garlic (2 cloves, minced): Classic aromatic punch to bring warmth and flavor.
- Red pepper flakes (1/2 tsp, optional): For those who love a little heat without overwhelming the dish.
- Cashews (1/2 cup, toasted): Crunchy, buttery, and essential for that satisfying nutty contrast.
- Bell pepper (1 small, diced): Adds sweetness and vibrant color.
- Onion (1/2 small, diced): Builds savory depth with gentle sweetness when cooked.
- Green onions (2, sliced): Perfect for garnishing and a mild fresh bite.
- Sesame seeds (optional): For a subtle crunch and extra visual appeal.
How to Make Vegan Cashew Tofu Recipe
Step 1: Prepare and Coat the Tofu
Start by pressing your tofu to remove excess liquid—this is key to achieving that golden, crisp finish. Cube the tofu and toss it gently with cornstarch and soy sauce. This coating creates the perfect crust once fried, locking in flavor and texture.
Step 2: Fry the Tofu to Crispy Perfection
Heat a tablespoon of sesame oil over medium-high heat in a large pan. Add the tofu cubes and sauté them for about 5 to 7 minutes, turning occasionally. Watch for that beautiful golden brown color—this crispy exterior is what makes the dish truly delicious. Once done, set your tofu aside, but don’t clean the pan yet!
Step 3: Sauté Aromatics and Vegetables
In the same pan, add the remaining tablespoon of sesame oil. Toss in the diced onion and bell pepper, cooking them until they soften and release their natural sweetness, about 3 to 4 minutes. These veggies add color, crunch, and freshness to balance the richness of the tofu and sauce.
Step 4: Whisk Together the Flavor-Packed Sauce
In a small bowl, combine soy sauce, optional hoisin sauce, maple syrup, rice vinegar, grated ginger, minced garlic, red pepper flakes if you’re using them, and the cornstarch-water mixture. Whisking everything together carefully ensures the sauce will have that perfect tangy-sweet-spicy harmony and thicken nicely when heated.
Step 5: Cook the Sauce and Vegetables
Pour your sauce into the pan with the softened veggies. Stir well and simmer for 2 to 3 minutes, letting the sauce thicken and coat the vegetables beautifully. This step is where the magic comes together and the dish starts to smell irresistible.
Step 6: Combine Tofu and Cashews
Return the crispy tofu to the pan and gently toss everything to coat the tofu cubes with sauce without breaking them. Stir in your toasted cashews and cook for an additional 2 minutes so the cashews warm through but keep their crunch. This contrast in texture is one of the best things about this Vegan Cashew Tofu Recipe.
Step 7: Garnish and Prepare to Serve
Finish by sprinkling sliced green onions and optional sesame seeds over the top. These little details add freshness and that final pop of texture and flavor.
How to Serve Vegan Cashew Tofu Recipe
Garnishes
Adding green onions and sesame seeds on top isn’t just decorative—it adds a bright, slightly sharp bite and subtle crunch that heighten each mouthful. Fresh herbs like cilantro or a squeeze of lime can also brighten the dish wonderfully if you want to experiment.
Side Dishes
This Vegan Cashew Tofu Recipe pairs beautifully with steamed rice, fragrant jasmine or basmati for a simple meal. You can also serve it over noodles—rice noodles or soba work wonderfully. For a lighter option, try it atop a bed of fresh greens or quinoa to add even more texture and nutrients.
Creative Ways to Present
For a more elevated presentation, serve this dish in individual bowls layered with fluffy rice and extra toasted cashews for crunch. Alternatively, use it as a filling for lettuce wraps for a fun, hand-held dinner or pack it into a vibrant grain bowl with avocado slices, cucumber ribbons, and pickled veggies for a colorful, balanced meal.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vegan Cashew Tofu Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting overnight. Just keep the green onions and sesame seeds separate until you’re ready to garnish and serve again.
Freezing
This recipe doesn’t freeze optimally because tofu texture changes when frozen and reheated, and the crunchy elements like cashews lose their snap. If you must freeze, store tofu and sauce separately and know it may be best used in soups or stews later.
Reheating
To reheat, gently warm the tofu and sauce in a skillet over medium heat, stirring occasionally until heated through. Avoid the microwave if you want to preserve crispiness, as it can make the tofu soggy. Add fresh garnishes after reheating.
FAQs
Can I use other nuts instead of cashews?
Absolutely! Almonds or peanuts can be great substitutes, though cashews offer a unique buttery texture that’s hard to beat. Just make sure to toast them for maximum flavor.
Is it necessary to press the tofu?
Pressing tofu is essential for this recipe because it removes excess moisture, allowing the tofu to crisp up nicely and absorb the sauce better. Without pressing, the tofu may turn out soft and less flavorful.
How spicy is this Vegan Cashew Tofu Recipe?
The recipe includes red pepper flakes as optional, so you can easily control the heat level. Skip them for mild flavor or add more if you love a kick.
Can I prepare this recipe gluten-free?
Yes! Use tamari instead of regular soy sauce, and ensure your hoisin sauce doesn’t contain gluten or swap it for another gluten-free sweet sauce. The rest of the ingredients are naturally gluten-free.
What can I serve with this dish for a complete meal?
Pair this with steamed rice or noodles and a side of steamed or stir-fried vegetables for a well-rounded, satisfying meal. A crisp green salad or simple miso soup can also complement it beautifully.
Final Thoughts
There is something genuinely heartwarming about a dish like this Vegan Cashew Tofu Recipe. It’s bursting with layers of texture and flavor while still being delightfully simple to make. Once you dive in, you’ll find yourself coming back to it again and again—whether for a quick weeknight dinner or a special occasion. So go ahead and try it for yourself, and get ready to fall in love with one of the best vegan dishes you’ll ever make!
Print
Vegan Cashew Tofu Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Cashew Tofu recipe is a flavorful and crispy plant-based dish combining golden-fried tofu cubes with a savory and slightly sweet sauce, complemented by crunchy toasted cashews and fresh vegetables. Perfect as a nutritious main course served alongside rice or noodles, it is quick to prepare in just 30 minutes and packed with vibrant, Asian-inspired flavors.
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)
Vegetables and Garnishes
- 1/2 small onion, diced
- 1 small bell pepper, diced
- 1 tbsp sesame oil
- 1/2 cup cashews (toasted for extra flavor)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
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.
- Fry 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 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.
- 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 mixture.
- Cook the sauce: Pour the sauce into the pan with the vegetables and stir well. Cook for 2-3 minutes, allowing the sauce to thicken.
- Combine tofu and sauce: Add the tofu back into the pan, tossing gently to coat it with the sauce. Add the toasted cashews and cook for another 2 minutes, until everything is heated through.
- Garnish and serve: Garnish with sliced green onions and sesame seeds, if desired. Serve warm with rice or noodles for a complete meal.
Notes
- Pressing the tofu well is essential to achieve a crispy texture.
- For gluten-free option, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free or omit it.
- Adjust red pepper flakes according to your preferred spice level.
- To toast cashews, dry roast them in a pan over medium heat until fragrant and lightly browned, stirring frequently to avoid burning.
- This dish can be prepared ahead; store tofu and sauce separately if reheating later to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
