Cashew Stir Fry with Tofu and Vegetables

Cashew tofu stir fry with rice in a bowl next to ingredients and a napkin.

This vegetarian meal is a one-pan wonder that's loaded with vegetables, crunchy cashews, and protein-rich tofu, all smothered in a sticky sauce. You can easily make it vegan or gluten free and sub veggies you have on hand.

Course Dinner, Main Course

Cuisine American, Chinese

Prep Time 20

Cook Time 30

Total Time 50

Servings 1.5-cup servings

Calories 427kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.

Nutrition