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
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.
Notes
- Enhance with red pepper flakes or sriracha for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: about 1 bowl
- Calories: 340
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg
