Cashew Tofu

Cashew Tofu

from gimmesomeoven.com
35 min

This Cashew Tofu stir-fry is loaded up with healthy veggies, crispy tofu, roasted cashews, and tossed with a simple ginger stir-fry sauce.  See notes above for possible ingredient variations.

Ingredients

  • 1 (14-ounce) package extra-firm tofu
  • 3 tablespoons olive oil, divided
  • 1 tablespoon cornstarch
  • fine sea salt and freshly-cracked black pepper
  • 1 head broccoli, cut into bite-sized florets
  • 1 large red bell peppers, cored and cute into bite-sized pieces
  • 1 small red onion, peeled and thinly-sliced
  • 1 cup roasted cashews
  • toppings: thinly-sliced green onions, toasted sesame seeds
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup water
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground ginger
  • 1 large garlic clove, pressed or minced

Directions

  1. 1

    Drain the tofu. Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board.  The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels.  Let the tofu drain for at least 15-30 minutes.

  2. 2

    Make the stir-fry sauce.  Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.

  3. 3

    Coat the tofu.  Once the tofu has been drained, slice the block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces.  Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated. Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.

  4. 4

    Cook the tofu: Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet.  Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4-5 minutes, flipping halfway through, until crispy and golden on both sides.  Transfer the tofu to a separate plate and repeat with the remaining tofu.

  5. 5

    Sauté the veggies.  Add the remaining oil to the sauté pan and add the broccoli, red pepper and red onion.  Sauté for 5 minutes, stirring occasionally, until crisp-tender.

  6. 6

    Combine everything.  Add the cashews, stir-fry sauce and cooked tofu to the sauteé pan, and toss to combine.  Continue cooking for 1-2 more minutes, until the sauce has thickened.

  7. 7

    Serve.  Remove pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with your desired toppings.