Vegetarian Tofu Stir-Fry with Cashew Sauce
A healthier homemade version of a classic Asian takeaway, this vegetarian tofu stir-fry is tossed in a savory cashew sauce for an irresistible blend of flavors and textures.
15 min
Prep
25 min
Cook
4
Serves
400
Calories
Macros · per serving
16g protein
30g carbs
24g fat
Ingredients
For 4 servings
- 400 g tofu
- 3 tablespoon soy sauce
- 2 tablespoon cornstarch
- 2 tablespoon olive oil
- 1 bell pepper
- 1 carrot
- 200 g broccoli florets
- 2 clove garlic
- 100 g cashews
- 120 ml water
- 1 tablespoon honey
- 1 teaspoon ginger
- 2 spring onion
- 1 tablespoon sesame seeds
Instructions
- 1
Press and drain the tofu for 10 minutes, then cut it into cubes.
- 2
In a small bowl, mix 2 tablespoons of soy sauce with the cornstarch. Toss the tofu cubes in this mixture until evenly coated.
- 3
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the tofu and cook until golden brown, about 5-7 minutes. Remove from the pan and set aside.
- 4
Slice the bell pepper and carrot. Mince the garlic. In the same pan, heat the remaining olive oil over medium heat.
- 5
Add the minced garlic and sliced vegetables (bell pepper, carrot, and broccoli) to the pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 6
In a blender, combine cashews, water, remaining soy sauce, honey, and ginger. Blend until smooth to make the cashew sauce.
- 7
Return the tofu to the pan, pour the cashew sauce over the stir-fry, and mix well to coat everything in the sauce. Cook for an additional 2-3 minutes.
- 8
Slice the spring onions and sprinkle them over the stir-fry along with sesame seeds before serving.
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