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
Scale
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
