Vegetable Stir-Fry with Tofu and Cashew Sauce
A vibrant and flavorful vegetable stir-fry with crispy tofu and a creamy cashew sauce, perfect for a quick and nutritious meal.
15 min
Prep
20 min
Cook
4
Serves
430
Calories
Macros · per serving
19g protein
34g carbs
23g fat
Ingredients
For 4 servings
- 400 grams firm tofu
- 1 broccoli
- 1 red bell pepper
- 2 carrot
- 150 grams snap peas
- 100 grams cashews
- 3 tablespoons soy sauce
- 1 tablespoon ginger
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- salt — to taste
- black pepper — to taste
- 1/2 cup water
Instructions
- 1
Drain the tofu and press to remove excess moisture. Cut into 1-inch cubes.
- 2
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add tofu cubes and cook until golden brown, about 8-10 minutes. Remove and set aside.
- 3
While the tofu is cooking, chop broccoli into florets, slice red bell pepper and carrots into thin strips, and mince ginger and garlic.
- 4
In the same pan, add the remaining tablespoon of olive oil. Sauté ginger and garlic until fragrant, about 1 minute.
- 5
Add broccoli, red bell pepper, carrot, and snap peas to the pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 6
For the sauce, blend cashews, soy sauce, lime juice, honey, and water in a blender until smooth. Add salt and black pepper to taste.
- 7
Return tofu to the pan with vegetables, pour cashew sauce over, and stir to coat evenly. Cook for another 2-3 minutes until everything is heated through.
- 8
Serve the stir-fry immediately.
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