This easy cashew stir fry comes together quickly and features tons of vegetables and tofu, all coated in a sticky sauce made with garlic and ginger. It’s perfect for a vegetarian weeknight dinner when you want something nutritious and flavorful. Make it gluten free or vegan if desired, and serve it over rice or noodles.
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Lizzie’s Notes
Making a stir fry is one of the easiest ways to boost your daily vegetable intake! Chop up an onion and any available veggies that cook quickly, put them in a skillet, and whisk up a simple sauce while they cook. Add some protein, serve over rice, and voila!
This cashew stir fry follows that easy order of operations. It’s also super tasty, especially with the added crunch from cashews, and makes a good substitute for takeout if you’re trying to cook at home more.
I really enjoy the addition of tofu in this recipe, since I’m always looking for more ways to incorporate plant-based proteins. If you’re also on the hunt for more vegetarian dinners for your family, give this one a try ASAP!
Ingredients and Substitutions
- Tofu: I recommend using extra firm or super firm tofu for this recipe. If you use extra firm, you may want to press the tofu for a few minutes to remove excess water so that it gets crispier while cooking. For super firm tofu, you can skip this step. If tofu isn’t your thing, substitute cooked chicken pieces or even chickpeas.
- Onion, bell peppers, and snow peas: I chose these vegetables because they take similar times to cook and are some of my favorites to use in stir fry. Use red or white onion, any color of bell peppers, and sugar snap peas in place of snow peas if you can’t find them. You can also substitute other vegetables you have on hand, such as broccoli, carrots, mushrooms, zucchini, asparagus, or water chestnuts, if desired.
- Cashews: Salted dry roasted cashews are my preferred choice, since they add a lot of flavor. Raw or unsalted dry roasted cashews also work well, since the sauce will make them flavorful anyway!
- Reduced sodium soy sauce: Substitute tamari if you want a gluten free cashew stir fry.
- Rice vinegar: Use white wine vinegar, apple cider vinegar, or lime juice if you don’t have rice vinegar.
- Honey: Substitute maple syrup if that’s what you have or to make the recipe strictly vegan.
- Garlic: I prefer fresh garlic in stir fry sauces, but you can swap it for garlic powder in a pinch. Use about a teaspoon of garlic powder.
- Ginger: Fresh ginger is ideal, but about ½ to ¾ teaspoon of ground ginger also works.
- Cornstarch: Use tapioca flour or arrowroot powder if that’s what you have.
- Extra virgin olive oil: You can also use avocado oil or even toasted sesame oil for some additional flavor.
- Green onions: They’re a delicious garnish, but you can omit them if desired.
- Rice or noodles for serving: I enjoy this recipe with jasmine or brown rice.
Instructions
The full recipe card for cashew stir fry is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps with photos to guide you in the kitchen.
If desired, press the tofu before preparing it. Put a layer of paper towels on a large plate. Place the tofu block on top of it, followed by another large plate. Stack books or a heavy box on top. Keep the tofu pressed for 10-20 minutes or until most of the water has drained out of it. Transfer the tofu to a cutting board, pat dry, and slice into 1-inch cubes. Toss with olive oil and cornstarch in a bowl.
Warm oil in a large nonstick skillet. Add the tofu cubes and cook on each side for 3 to 4 minutes, about 12 to 16 minutes total, until browned. Transfer to a plate.
In the same skillet, warm another tablespoon of olive oil. Add the vegetables and cashews. Cook for 5 to 6 minutes until the veggies are softened to your liking.
Add the stir fry sauce and cooked tofu back to skillet. Cook for another few minutes until the sauce thickens and everything is coated.
Storage and Reheating
Leftover cashew tofu stir fry will last in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet over medium heat for 5 to 10 minutes until warmed through. You can also reheat it in the microwave in 30-second intervals on high, stirring in between them. I don’t recommend freezing cooked stir fry, since the vegetables will get mushy when thawed and reheated.
More Healthy Stir Fry Recipes
Love this cashew stir fry? Check out these other veggie-loaded options while you’re here.
📖 Recipe
Cashew Stir Fry with Tofu and Vegetables
Ingredients
- 14 ounces extra firm tofu - can sub firm or super firm
- 3 tablespoons extra virgin olive oil - divided
- 2 tablespoons cornstarch - divided
- 1 small red onion - or ½ medium, sliced into 1-inch cubes, about 1.5 cups
- 1 medium bell pepper - sliced into 1-inch cubes, about 1 cup
- 6 ounces snow peas
- 1 cup dry roasted cashews - salted or unsalted, roughly chopped if desired
- ¼ cup reduced sodium soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 to 2 tablespoons honey
- 2 cloves garlic - minced, about 1 tablespoons
- 2 teaspoons minced fresh ginger - from a 1-inch peeled piece
- 2 green onions - thinly sliced on an angle, for serving
- Rice or noodles - if desired, for serving
Instructions
- If you want to serve the recipe with rice or noodles, follow the package instructions and prepare it now so that it's ready to enjoy.
- If desired, you can press your tofu for 10 to 20 minutes to remove extra moisture. This helps make the tofu crispier, but you can skip it if you don't have the time. If you use super firm tofu (denser than extra firm), you can also skip this step.To press the tofu, use a tofu press if you have one or a makeshift option by placing a layer of paper towels on top of a large plate. Place the tofu block on the plate, put another plate on top of it, and stack books on the plate. Leave the tofu there for 10 to 20 minutes or until the water has been released and absorbed by the paper towels.Prep the other ingredients while you press the tofu.
- Cut the tofu into 1-inch cubes. Transfer them to a mixing bowl, drizzle with 1 tablespoon of the olive oil, and sprinkle with 1 tablespoon of the cornstach. Toss gently until coated.
- Warm 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the tofu cubes in a single layer. Cook for 3 to 4 minutes on each side (about 12 to 16 minutes total) until browned. Transfer to a plate and set aside.
- In the same skillet, warm the last tablespoon of olive oil. Add the red onion, bell pepper, snow peas, and cashews. Cook for 5 to 6 minutes, stirring occasionally, until softened to your liking.
- While the veggies cook, combine the soy sauce, water, rice vinegar, honey, garlic, ginger, and remaining tablespoon of cornstarch in a measuring cup or small bowl. Whisk until smooth.
- Add the tofu back and pour the sauce into the skillet. Cook for 1 to 3 more minutes, stirring often, until the sauce has thickened and everything is coated.
- Remove from heat. Serve the stir fry garnished with sliced green onions over rice or noodles if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Notes
- Subs: Other possible veggies to sub include broccoli, carrots, mushrooms, water chestnuts, zucchini, or asparagus. Sub maple syrup to make the recipe vegan. Use tamari in place of soy sauce to make it gluten free.
- Storage and reheating: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet over medium heat for 5 to 10 minutes or in the microwave in 30-second intervals on high.
- Nutrition facts do not include rice or noodles.
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