If you’re craving a quick yet flavor-packed dinner that’s entirely plant-based, Cashew Tofu is about to become your weeknight hero. This irresistible dish stars crispy tofu cubes tossed in a savory-sweet sauce with roasted cashews, crunchy bell peppers, and a touch of garlic and ginger. Every bite is a vibrant celebration of textures and tastes, making Cashew Tofu not just satisfying but also endlessly versatile for any meal of the week.

Ingredients You’ll Need

You won’t believe how a few pantry staples and fresh veggies can transform into something so delicious. Each ingredient in Cashew Tofu brings its own flair—whether it’s the richness of maple syrup or the aromatic punch of ginger—creating layers of flavor and crunch in every mouthful.

Extra-firm tofu: Vital for a crispy texture that holds up to tossing and saucing; make sure to press out excess water.
Cornstarch: The secret to a crunchy, golden crust on your tofu cubes.
Vegetable oil: Perfect for getting the tofu and cashews evenly crispy without overpowering flavors.
Raw cashews: These turn beautifully golden and bring nutty crunch that elevates the dish.
Red bell pepper: Adds bright color and a gentle sweetness that balances the savory sauce.
Onion: Lends a sweet-savory depth and softness once sautéed.
Green onions: Essential for a pop of fresh finish as a garnish and throughout the dish.
Garlic: Infuses each bite with aromatic warmth.
Fresh ginger: Offers zing and a bit of heat that plays so well with the sweet and savory flavors.
Low-sodium soy sauce: The backbone of the sauce, bringing umami and color.
Hoisin sauce: Adds a slightly sweet, complex, tangy layer to the sauce.
Rice vinegar: Brightens and balances the richer flavors.
Maple syrup or honey: A little goes a long way for that hit of sweetness that ties the sauce together.
Toasted sesame oil: For a nutty, toasty aroma that’s unmistakably delicious.

How to Make Cashew Tofu

Step 1: Prep and Cube the Tofu

Start by draining and pressing your extra-firm tofu. This removes excess moisture, making the tofu delightfully crispy once cooked. Slice the block into 1-inch cubes—bite-sized pieces that soak up sauce perfectly.

Step 2: Coat and Crisp

Toss your tofu cubes evenly in cornstarch, ensuring every side gets a little coating. Heat 1 tablespoon of veggie oil in your large nonstick skillet over medium-high heat, then add the cubes. Let them sizzle for 8–10 minutes, rotating now and then, until they’re golden on all sides. Remove and set aside; get ready for round two in the same pan!

Step 3: Toast Cashews and Sauté Veggies

Add the remaining tablespoon of oil to your skillet and toss in the raw cashews. Toast them for a couple of minutes, stirring often, until they start to brown and become fragrant. Now, add the chopped red bell pepper and onion, sautéing everything together until the veggies are gloriously tender-crisp—this takes about 4–5 minutes. Toss in the minced garlic and ginger, and cook just until you can smell the magic (about 30 seconds).

Step 4: Mix Up Your Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup (or honey), and toasted sesame oil. This sauce is the soul of Cashew Tofu—salty, sweet, tangy, and umami in one simple blend.

Step 5: Bring It All Together

Return the crispy tofu to your skillet with the veggies and cashews. Pour in the sauce, then gently toss everything to coat and heat through. Let it bubble away for about 2 minutes, melding all those fabulous flavors together. Finish with a sprinkle of fresh sliced green onions for color and bite. Serve hot over rice, noodles, or your favorite grain for a meal you’ll crave again and again.

How to Serve Cashew Tofu

Garnishes

A handful of freshly sliced green onions really lifts Cashew Tofu at the end, adding both crunch and a bright, peppery flavor. Toasted sesame seeds and a sprinkle of red pepper flakes (for a bit of heat) make it feel restaurant-worthy in seconds.

Side Dishes

Steamed jasmine rice or fluffy brown rice are classic foundation options that soak up the flavorful sauce. If you’re feeling adventurous, serve Cashew Tofu alongside stir-fried greens (like bok choy or broccoli), or on top of rice noodles for a twirl-worthy alternative.

Creative Ways to Present

For gatherings, pile the Cashew Tofu onto lettuce wraps for fresh, handheld bites—perfect party food! Or turn it into a vibrant Buddha bowl by layering with shredded cabbage, carrots, and a sprinkle of extra cashews for crunch. Leftovers even pack beautifully for a colorful, energizing lunchbox.

Make Ahead and Storage

Storing Leftovers

Cashew Tofu keeps surprisingly well! Store any leftovers in an airtight container in the fridge for up to three days. The tofu will absorb more of that savory sauce, which means it’ll taste even richer the next day.

Freezing

While tofu can be frozen, the veggies in this recipe might lose some of their crispness. If you do freeze Cashew Tofu, separate the tofu and nuts from the sauce and veggies, freeze them individually, and combine them after reheating for the best results.

Reheating

Simply reheat Cashew Tofu on the stovetop in a nonstick skillet over medium heat, stirring occasionally, until warmed through. If the sauce looks a bit thick, add a splash of water to loosen things up. It also microwaves well for those quick, on-the-go meals!

FAQs

Can I use a different nut if I don’t have cashews?

Absolutely! While cashews add a classic richness, roasted peanuts or even sliced almonds work beautifully in this dish—just make sure they’re unsalted for the best results.

Is Cashew Tofu gluten-free?

To make this dish gluten-free, swap out the soy sauce for tamari or a certified gluten-free soy sauce, and double-check that your hoisin sauce doesn’t contain any wheat.

Do I have to press the tofu?

Pressing the tofu is strongly recommended for a super crispy texture, but if you’re short on time, pat it as dry as possible and use extra-firm tofu for the best results.

What’s the best way to get tofu extra crispy?

Coating tofu in cornstarch and using a nonstick skillet with hot oil ensures beautifully crisp edges. Don’t overcrowd the pan and give the cubes space to brown each side for a perfect result every time.

Can I make Cashew Tofu ahead of time?

Yes, you can! Simply prepare the tofu and sauce ahead, store them separately, and then toss everything together right before serving to keep that fresh, crunchy texture intact.

Final Thoughts

Once you take that first bite of homemade Cashew Tofu, don’t be surprised if it becomes a go-to in your kitchen! With its irresistible textures, vibrant veggies, and just the right amount of crunchy, saucy goodness, it’s a dish that brings both comfort and excitement to the table. Give it a try—I can’t wait to hear how you make it your own!

Cashew Tofu Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A delicious vegan dish featuring crispy tofu, crunchy cashews, and a flavorful sauce, perfect for a quick and satisfying weeknight meal.

Ingredients

Scale

Tofu:

14 ounces extra-firm tofu, drained and pressed
2 tablespoons cornstarch

Stir-Fry:

2 tablespoons vegetable oil, divided
1/2 cup raw cashews
1 red bell pepper, chopped
1 small onion, chopped
2 green onions, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced

Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup or honey
1 teaspoon toasted sesame oil

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Instructions

Tofu: Cut the pressed tofu into 1-inch cubes and coat with cornstarch. Cook in 1 tablespoon oil until crispy. Set aside.
Stir-Fry: Toast cashews in remaining oil, then sauté vegetables. Add garlic and ginger.
Sauce: Whisk together soy sauce, hoisin, vinegar, maple syrup, and sesame oil. Add tofu, pour in sauce, and toss.
Remove from heat, garnish with green onions, and serve over rice or noodles.