Cashew Tofu Recipe - Gimme Some Oven (2024)

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This Cashew Tofu stir-fry is loaded up with healthy veggies, crispy tofu, roasted cashews, and tossed with a simple ginger stir-fry sauce. It’s a quick and easy weeknight dinner, and also naturally gluten-free and vegan!

Cashew Tofu Recipe - Gimme Some Oven (1)

Two things my husband can never get enough of: CASHEWS and TOFU.

Then man snacks pretty much every day on a handful of cashews or some kind of nuts, and always makes sure that they are extra-well-stocked in our pantry. And when it comes to making a big stir-fry for dinner, a batch of well-seasoned crispy tofu will always be his protein of choice. So when I was craving some old-school Chinese cashew chicken a few weeks ago, we decided to swap in tofu instead for a vegetarian (also vegan and gluten-free) substitute.

And you guys, this stir-fry was awesome. ♡

I modified my usual ginger stir-fry sauce so that it could be completely vegetarian/vegan/gluten-free (no oyster sauce), and it was so good that I totally recommend making a double-batch while you’re at it to use later (or just make yourself a super-saucy stir-fry). Feel free to also swap in whatever other stir-fry veggies or nuts that you have on hand, and dish this up over rice, noodles, quinoa or whatever sounds good. Barclay and I can also vouch that this one keeps and reheats well, as we’ve made it for easy meal prep lunches a few times since. And best of all, it’s just delicious.

Let’s make some cashew tofu!

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Cashew Tofu Ingredients:

To make this cashew tofu recipe, you will need the following ingredients:

  • Tofu: One block of extra-firm tofu, which we will toss with olive oil and cornstarch, then sauté on the stove until crispy. (Or alternately, you are welcome to bake it in the oven.)
  • Veggies:I used a mixture of broccoli, red bell peppers and red onion. But feel free to swap in any other stir-fry-friendly veggies that you have on hand.
  • Cashews:You want to be sure to use roasted (not raw) cashews here, so that they are nice and crunchy.
  • Ginger Stir-Fry Sauce: Made with soy sauce (or tamari), water, honey, rice vinegar, cornstarch, ground ginger and garlic.
  • Toppings:I topped my stir-fry with some thinly-sliced green onions and toasted sesame seeds, as garnish.

I also like to serve this cashew tofu over rice (any kind), rice noodles, sesame noodles or quinoa. But you are also welcome to just serve the stir-fry on its own.

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How To Make Cashew Tofu:

To make this cashew tofu stir-fry, simply…

  1. Drain the tofu. Sandwich the block of tofu between paper towels, weight it down, then let the tofu drain for 15-30 minutes.
  2. Make the stir-fry sauce. Just whisk all of the ingredients together until combined, then set the sauce aside until you are ready to use it.
  3. Sauté the tofu. Next, slice the tofu lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Gently toss the tofu with the olive oil until evenly coated, then toss with the cornstarch plus a generous pinch of salt and pepper. Heat the oil in a large non-stick skillet and sauté the tofu in two batches, avoiding crowding the pan, until it’s browned and crispy on both sides. Transfer the tofu to a separate plate.
  4. Sauté the veggies. Add more oil to the sauté pan and briefly cook the veggies until crisp-tender. (Try to avoid overcooking them — you don’t want soggy veggies.)
  5. Combine everything. Add the cashews, stir-fry sauce and cooked tofu to the pan, and toss to combine. Continue cooking until the sauce has thickened and evenly coated the tofu and veggies.
  6. Serve. Then dish is up over rice or quinoa and serve warm, garnished with your desired toppings.

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Possible Variations:

Want to customize this cashew tofu stir-fry recipe? Feel free to…

  • Use a different protein:If tofu isn’t your thing, you are welcome to make this cashew stir-fry with tempeh, shrimp, chicken, beef, or pork.
  • Use different veggies:Any other stir-fry-friendly veggies would be delicious in this recipe, such as carrots, onions, snow peas, mushrooms, broccoli, green beans, etc.
  • Use different nuts:If cashews aren’t your thing, this stir-fry would also be delicious with peanuts. Or you could just leave the nuts out entirely.
  • Make it gluten-free:Just use gluten-free tamari in place of soy sauce!
  • Make it extra saucy:Feel free to double the sauce recipe if you would like, so that you can have extra to toss with the rice or noodles (or to use with another recipe later!).

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More Favorite Stir-Fry Recipes:

Looking for more delicious stir-fry recipes? Feel free to swap in tofu as the main protein in any of these other favorite recipes!

  • Japchae (Korean Noodle Stir-Fry)
  • Pineapple Ginger Stir-Fry
  • Thai Basil Noodle Stir-Fry
  • Kung Pao Noodle Stir-Fry
  • Sizzlin’ Spicy Szechuan Stir-Fry
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Cashew Tofu Recipe - Gimme Some Oven (6)

Cashew Tofu

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 15 reviews

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4-6 servings 1x
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Description

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

Scale

Cashew Tofu Stir-Fry 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

Stir-Fry Sauce Ingredients:

  • 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

Instructions

  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. 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. 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 with1 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. 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. 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. 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. Serve. Remove pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with your desired toppings.

posted on January 20, 2020 by Ali

Chinese-Inspired, Dairy-free, Gluten-free, Main Dishes, Vegan, Vegetarian

25 Comments »

Cashew Tofu Recipe - Gimme Some Oven (2024)

FAQs

Why isn't my tofu getting crispy in the oven? ›

First off, you may have not baked your tofu at a high enough temperature. High heat is important for getting your tofu to turn out nice and crispy. Aside from that, I think it's important to coat the tofu in something to help it crisp up.

How to make tofu crispy like a restaurant? ›

There are a few tricks to perfect tofu. First, tossing cubed tofu with cornstarch will help you get a crispier exterior when baking or stir-frying. Pressing the block of tofu to eliminate excess moisture also helps. And you'll want to make sure you're using high enough heat.

Can tofu be made from nuts? ›

Nufu is the protein curd extracted from peanuts (groundnuts). It is similar to tofu (soybean curd). Nufu can be made at home with simple equipment, but you will need two types of tofu coagulators to make it work. You'll need about 500g of peanuts.

What is the closest nut to a cashew? ›

Almonds are the most similar to cashews. They can be used in trail mix, granola, vegan cheese recipes, cream sauces, and made into milk. What is the best way to replace cashews in vegan cream sauces? If you're going for a nut-free alternative, try silken tofu or cauliflower for a cream sauce.

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

How to get the crispiest tofu? ›

Spread your Tofu on a Silicone Baking Mat, leaving enough space between each cube. Bake at 425F for 20 minutes, then carefully flip the Tofu and bake for an additional 20-30 minutes, depending on how crispy you like it.

What is a substitute for cornstarch in crispy tofu? ›

If you prefer not to cook with cornstarch, you can try a substitute such as potato starch or arrowroot starch. Salt and pepper: You can also add additional seasonings like garlic and onion powder, paprika, nutritional yeast, etc.

Why is my tofu not crispy air fryer? ›

Arrange the tofu cubes in a single layer in the air fryer basket, making sure to leave a little space around each one. If the cubes are too crowded in the basket, they won't crisp up as they cook.

Why do people soak tofu in brine before frying? ›

Why does the brine work? Both the heat and the salinity of the water draw moisture out of the surface of the tofu, helping it crisp and brown. The hot water also gradually tightens the proteins at the surface of the tofu, helping keep any remaining moisture inside.

Is it cheaper to make your own tofu? ›

The added advantage of making your own tofu is that you can make it as soft or firm as you like. It's also much easier to flavor since you can add herbs or spices directly to the curd, instead of (or in addition to) marinating the tofu later. Making your own tofu is very cheap.

Can you eat tofu straight out of package? ›

You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience.

Can I just eat tofu instead of meat? ›

According to the U.S. Department of Agriculture, half a cup of firm tofu offers 21.8 grams of protein with 181 calories and 11 grams of fat. Most of that fat is of the healthy polyunsaturated kind. The high level of protein makes tofu a good alternative to animal-derived meat.

Why is cashew fruit not sold? ›

The cashew apples, which are edible but highly perishable, are collected. The cashew nuts, still in their shell, are removed from the ends of the fruits and may be dried in the sun, depending on the manufacturer's process. These cashews are raw and not sold due to a risk of urushiol exposure.

Can dogs eat cashews? ›

Your dog can eat cashews as long as they're not mixed with other nuts, preferably if they're not salted or seasoned in any way. These nuts might not be the best snack, but one now and again won't hurt them.

Why is the cashew the only nut you can't buy in its shell? ›

Cashew plants contain a toxic substance called urushiol in the plants' leaves. This substance is also found in between the nut and the shell, making shelling these nuts a highly skilled and sometimes hazardous process.

How do you bake tofu to dry it out? ›

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

Why is my baked tofu rubbery? ›

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

Why is my tofu so mushy after cooking? ›

So here are our kitchen secrets that will keep your tofu from being rubbery, bland, or just plain mushy and tasteless.
  1. Buy the right kind of tofu.
  2. Press your tofu before cooking.
  3. Use small pieces.
  4. Use oil-free marinades.
  5. Marinate your tofu thoroughly.
  6. Use the right breading.
Mar 9, 2021

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