Description

This cashew tofu stir fry is simple to make and great for a delicious vegan dinner and even works for meal prep!

Ingredients

Scale

For the stir fry:

1 small onion, diced
3 cloves of garlic, minced
1 block extra firm tofu, pressed and cut into bite sized pieces**
1 inch piece of ginger, grated
1 cup of roasted and salted cashews
Large head of broccoli, cut into bite sized pieces- about 4 cups

For the stir fry sauce:

2 tablespoons of sesame oil, divided
2 tablespoons of rice vinegar
¼ cup of soy sauce
¼ cup of water/ broth
1 tablespoon of sriracha
2 tablespoons of maple syrup
1 tablespoon of cornstarch

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Instructions

If you haven’t already done so, press your tofu to release excess moisture and cut it into bite sized pieces.
In a large skillet, heat 1 tablespoon of sesame oil and once hot, add in the tofu and toss in 1 tablespoon of soy sauce. Stirring about every minute, saute the tofu for about 8 minutes or until it’s a light golden brown color on each side. It might stick every so slightly but should form a nice crust on the outside of the tofu without sticking too much. Set the tofu aside on a plate while you cook the veggies.
In the same skillet, heat 1 tablespoon of the oil over medium heat and saute onion for 5 minutes. Stir in garlic, ginger and broccoli. Add in ¼ cup of broth (just water works well too) cover and steam mixture. Add more water as needed and continue to steam the veggies until they’re nearly done but have a few minutes left.
Make your sauce by whisking together the oil, rice vinegar, soy sauce, broth, sriracha, maple syrup, and cornstarch.
Stir in cashews and stir fry sauce and cook for an additional 3 minutes or until the broccoli is tender and ready to eat. Stir in tofu once sauce has thickened and cook for 1 more minute. Serve and ENJOY!

Notes

*I like to serve mine with white basmati rice (HERE is how I cook it in my instant pot) but this is also great with quinoa, brown rice, cauliflower rice, or even just on it’s own.

**It’s important that you use extra firm tofu and that you press out the excess moisture. If you don’t, the tofu will end up a little mushy and the excess moisture will likely cause it to stick to the pan

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: dinner
Method: stovetop
Cuisine: american

Nutrition

Serving Size:
Calories: 412
Sugar: 13 g
Sodium: 530.8 mg
Fat: 25.7 g
Carbohydrates: 35.4 g
Protein: 15.1 g
Cholesterol: 0 mg

Keywords: vegan dinner, vegan stir fry, cashew stir fry