Vegan, Vegetarian, Asian, Dinner

Cashew Tofu Stir Fry

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Golden, crispy tofu and crunchy cashews are the backbone of this flavorful Cashew Tofu Stir Fry, a dish that’s both comforting and vibrant. The tofu is lightly coated and pan-seared until crisp, then tossed with broccoli, red bell pepper, and onion for a mix of textures that hold up beautifully in a hot skillet. A savory-sweet ginger garlic sauce brings everything together without overpowering the vegetables.

Instead of relying on bottled sauces, this stir-fry uses simple pantry
ingredients like liquid aminos, rice vinegar, and a touch of honey or maple syrup. The result is balanced and deeply savory, with just enough sweetness to complement the toasted cashews. Extra-firm tofu absorbs the sauce while staying firm, making it a satisfying plant-based protein option.

Perfect for weeknight dinners or meal prep, this cashew tofu stir-fry pairs well with rice, noodles, or quinoa. Leftovers reheat well, and the flavors deepen over time, making it an easy choice when you want something homemade, nourishing, and full of texture.

Cashew Tofu Stir Fry
Servings

4

Prep time

25 minutes

Cooking Time

20 minutes

Ingredients

Cashew Tofu Stir-Fry

  • 1 (14-oz) pkg extra-firm tofu
  • 2 Tbsp liquid aminos (or soy sauce)
  • 3 Tbsp olive oil, divided
  • 1 Tbsp cornstarch
  • 2 heads broccoli, cut into bite-sized florets
  • 1 red bell pepper, thinly sliced
  • 1 small white onion, thinly sliced
  • 2 cups Madame Sarah Raw Cashews
  • 1 cup Madame Sarah Parboiled Basmati Rice
  • Toppings: thinly sliced green onions

Stir-Fry Sauce

  • 1/3 cup soy sauce
  • 1/3 cup water
  • 3 Tbsp honey or maple syrup
  • 1 1/2 Tbsp rice vinegar
  • 1 Tbsp cornstarch
  • 1 1/2 tsp ground ginger
  • 1 large garlic clove, pressed or minced

Directions

  1. Drain the tofu. Sandwich tofu between paper towels. Place a cutting board on top and weigh it down with heavy cans or pots. Let drain 15–30 minutes.
  2. Make the sauce. Whisk all stir-fry sauce ingredients in a small bowl until smooth.
  3. Coat the tofu. Slice tofu lengthwise into 1/2-inch slabs, then into bite-sized pieces. Toss with 1 Tbsp olive oil and 2 Tbsp liquid aminos. Sprinkle with cornstarch and a pinch of salt and pepper; toss to coat.
  4. Cook the tofu. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Cook tofu in batches for 4–5 minutes, flipping halfway, until golden and crispy. Set aside.
  5. Sauté the veggies. Add remaining oil to the pan. Sauté broccoli, red pepper, and onion for about 5 minutes, until crisp-tender.
  6. Combine. Add cashews, tofu, and sauce to the pan. Toss and cook 1–2 minutes, until sauce thickens.
  7. Serve. Remove from heat and serve over rice, noodles, or quinoa. Garnish with green onions.

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