If you’re craving a vibrant, satisfying meal that bursts with flavor and texture, this Vegan Cashew Tofu Recipe is an absolute game-changer. Picture crispy golden tofu cubes, perfectly toasted cashews, and crisp-tender veggies all coated in a luscious, slightly sweet and savory sauce. It’s the kind of dish that feels both indulgent and wholesome, proving that plant-based cooking can be delightfully simple yet utterly delicious. Whether you’re an experienced vegan or just exploring new meatless meals, this recipe will quickly become one of your favorites to whip up for dinner.
Ingredients You’ll Need
This Vegan Cashew Tofu Recipe calls for simple, fresh ingredients that complement each other beautifully. Each one adds something special—from the creamy tofu base and crunchy cashews to the bright veggies and flavorful sauce components, together they create a perfect harmony of taste and texture.
- Extra-firm tofu (1 block, 14 oz): The foundation of the dish; pressing ensures a firm texture that crisps up perfectly.
- Cornstarch (1 tbsp; plus 1 tsp for slurry): Helps tofu develop that irresistible crispy coating and thickens the sauce.
- Neutral oil (2 tbsp): Avocado or canola oil work best for high-heat pan-frying without overpowering flavors.
- Raw cashews (1/2 cup): Adds a wonderful buttery crunch to every bite.
- Red bell pepper (1, sliced): Brings a pop of vibrant color and natural sweetness.
- Broccoli florets (1 cup): Offers nutritional value and a satisfying bite to balance the dish.
- Green onions (2, sliced, optional): Brightens the finish with mild oniony freshness.
- Low-sodium soy sauce or tamari (1/4 cup): Provides the savory umami base for the sauce.
- Hoisin sauce (2 tbsp): Adds depth and a subtle hint of sweetness.
- Maple syrup (1 tbsp): Balances savory notes with just the right touch of natural sweetness.
- Rice vinegar (2 tsp): Gives a gentle tang that lifts the entire flavor profile.
- Toasted sesame oil (1 tsp): Imparts a rich, nutty aroma to finish the sauce.
- Garlic cloves (2, minced): Brings aromatic warmth and a bit of zing.
- Fresh ginger (1 tsp, grated): Adds a subtle spicy brightness that freshens the dish.
- Water (1/4 cup): Used to create the cornstarch slurry that thickens the sauce beautifully.
How to Make Vegan Cashew Tofu Recipe
Step 1: Prepare and Crisp the Tofu
Start by pressing your tofu well to remove excess moisture, which is key to achieving a crisp texture. Cube the tofu and toss it evenly in cornstarch. This little step creates that golden crust we love on each piece. Heat one tablespoon of your neutral oil in a large skillet or wok over medium-high heat and carefully add the tofu. Cook it undisturbed for a few minutes on each side until every side is beautifully golden and crispy, about 8 to 10 minutes total. Once done, remove the tofu and set it aside—this crispy goodness will be the star of your dish.
Step 2: Toast Cashews and Sauté Vegetables
In the same skillet, add your remaining tablespoon of oil. Toss in the raw cashews, red bell pepper slices, and broccoli florets. Sauté everything together for about 4 to 5 minutes until the veggies are tender but still have a satisfying crunch, and the cashews take on that toasty, nutty glow. This step adds both flavor and texture complexity that elevates the entire recipe.
Step 3: Whisk and Add the Flavorful Sauce
While the veggies are cooking, combine the soy sauce or tamari, hoisin sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, fresh grated ginger, and cornstarch slurry (water mixed with cornstarch) in a small bowl. Whisk until smooth and aromatic. Pour this sauce into your skillet, stirring well to coat the veggies and cashews. This sauce melds sweetness, umami, and a slight tang—turning this dish into a flavor-packed delight.
Step 4: Combine and Simmer
Return the crispy tofu cubes back into the skillet with the veggies and sauce. Toss everything gently but thoroughly so each piece is luxuriously coated. Allow the mixture to simmer for 2 to 3 minutes, giving the sauce time to thicken and cling perfectly to the tofu and vegetables. This final step brings it all together into a harmonious dish that’s ready to serve.
How to Serve Vegan Cashew Tofu Recipe
Garnishes
Add sliced green onions as a fresh, vibrant garnish that adds a slight crunch and pop of color. If you love a bit of heat, sprinkle red pepper flakes or drizzle sriracha over the top to give the dish an exciting spicy kick. A sprinkle of toasted sesame seeds also makes a beautiful finishing touch and enhances the nutty aroma.
Side Dishes
This Vegan Cashew Tofu Recipe pairs wonderfully with simple steamed jasmine rice or hearty noodles to soak up every drop of that delectable sauce. For a lighter option, serve it with cauliflower rice or a crisp green salad alongside to complement the richness of the tofu and sauce.
Creative Ways to Present
Try plating this over a bed of fluffy quinoa or mixed grains for a wholesome, fiber-rich twist. Wrapping the tofu and veggies into lettuce cups creates a fun and interactive meal perfect for casual gatherings. Alternatively, stir the tofu mixture into cooked soba noodles with extra scallions and fresh herbs for a refreshing noodle bowl experience.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Cashew Tofu Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The tofu and vegetables retain their texture well, and the flavorful sauce only deepens as it sits. Just give it a quick stir before reheating.
Freezing
While tofu dishes generally freeze well, freezing this particular recipe is possible but may alter the texture of the veggies slightly, making them softer upon thawing. If you plan to freeze it, remove any garnish first and store the tofu and sauce mixture separately from fresh vegetables when possible for best results.
Reheating
To reheat, gently warm the dish in a skillet over medium heat until heated through. This method helps maintain the tofu crispness better than microwaving. If microwaving is your only option, cover the dish to prevent drying out but expect slightly softer textures.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews add a wonderful buttery crunch, feel free to swap them with almonds, peanuts, or even walnuts to suit your taste or what you have on hand.
Is pressing tofu really necessary for this recipe?
Yes, pressing the tofu to remove moisture is crucial to achieving that crisp, golden crust when pan-frying. Without pressing, tofu tends to steam rather than crisp up.
Can I make this recipe gluten-free?
Definitely! Use tamari instead of soy sauce and double-check your hoisin sauce for gluten-free labeling or opt for a gluten-free alternative to keep the dish safe for gluten-sensitive eaters.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, a mixture of soy sauce with a bit of peanut butter and maple syrup can mimic its sweet and tangy flavor pretty well.
How spicy is the dish as written?
The base recipe is mild and approachable, but you can easily add red pepper flakes or sriracha to spice things up according to your preference.
Final Thoughts
I hope you feel inspired to try this Vegan Cashew Tofu Recipe soon because it really is a fantastic way to enjoy hearty, plant-based flavors anytime. It’s simple enough for a weeknight dinner yet special enough to impress guests. Once you taste those crispy tofu cubes smothered in that luscious sauce and paired with crunchy cashews and fresh veggies, you’ll keep coming back for more. Happy cooking!
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Vegan Cashew Tofu Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Cashew Tofu is a flavorful and nutritious plant-based dish featuring crispy pan-fried tofu, crunchy cashews, and vibrant vegetables tossed in a savory Asian-inspired sauce. It’s quick to prepare, perfect for a wholesome weeknight dinner, and pairs wonderfully with rice or noodles.
Ingredients
Tofu and Vegetables
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 2 tbsp neutral oil (like avocado or canola)
- 1/2 cup raw cashews
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 green onions, sliced (optional)
Sauce
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp hoisin sauce
- 1 tbsp maple syrup
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/4 cup water
- 1 tsp cornstarch (for slurry)
Instructions
- Coat the tofu: In a bowl, toss the cubed tofu with cornstarch until evenly coated. This helps create a crispy exterior when cooked.
- Pan-fry the tofu: Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Add the tofu and pan-fry, turning occasionally, until all sides are golden and crispy, about 8–10 minutes. Remove and set aside.
- Sauté the vegetables and cashews: In the same skillet, add the remaining tablespoon of oil. Add the cashews, sliced red bell pepper, and broccoli florets. Sauté for 4–5 minutes until vegetables are tender-crisp and cashews are lightly toasted.
- Prepare and add the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and the cornstarch-water slurry. Pour the sauce into the skillet over the vegetables and cashews, stirring to coat everything evenly.
- Combine tofu and simmer: Add the pan-fried tofu back to the skillet. Toss everything together and let it simmer for 2–3 minutes, allowing the sauce to thicken and flavors to meld beautifully.
- Garnish and serve: Garnish the stir-fry with sliced green onions if using, and serve hot over steamed rice or noodles for a complete meal.
Notes
- For added heat, stir in sriracha or red pepper flakes to the sauce.
- Feel free to swap the vegetables based on what you have available: snap peas, mushrooms, or carrots are excellent alternatives.
- Pressing the tofu well before cooking ensures it crisps up nicely.
- Use low-sodium soy sauce or tamari to control the saltiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
