This vibrant and flavorful cashew tofu stir fry is a delightful combination of crispy tofu, crunchy vegetables, and roasted cashews, all tossed in a savory sauce. It’s a quick and healthy meal that’s perfect for busy weeknights or a satisfying lunch. The mix of textures and flavors will have everyone asking for seconds!
Ingredients:
- 14 oz (400g) firm tofu, pressed and cubed
- 1 cup cashews, roasted and unsalted
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons vegetable oil (for frying)
- Cooked rice or quinoa (for serving)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
- Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into bite-sized cubes.
- Marinate the Tofu: In a bowl, combine the soy sauce, hoisin sauce, sesame oil, garlic, and ginger. Add the tofu cubes and marinate for at least 15 minutes.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the mixed vegetables and stir-fry for 3-5 minutes, or until they are tender but still crisp.
- Combine and Serve: Return the tofu to the skillet, add the roasted cashews, and toss everything together. Cook for an additional 2 minutes to heat through. Serve over cooked rice or quinoa and garnish with green onions and sesame seeds.
Enjoy your delicious cashew tofu stir fry!