This delicious cashew tofu stir-fry is the perfect way to incorporate more plant-based protein into your week! It’s cooked in a sweet stir-fry sauce and filled with crispy tofu, stir-fry veggies and crunchy roasted cashews.
I’m always trying to come up with new ways to eat tofu since its such an affordable protein to keep around, and this meal was definitely a winner.
It’s so flavorful and filled with tons of feel good ingredients like fiber, omega-3 fats and plant-based protein. It’s a great way to clean out the fridge from any vegetables, and totally hits the spot for something comforting.
Stir-fry Tofu & Veggies
This meal comes together in just a few simple steps. Cooking the tofu on the stove takes a little bit more effort and patience than with baking it, but you’ll have one less dish to clean!
Prep the tofu
The first step to this dish is preparing the tofu. I always use extra firm or high-protein tofu when cooking it on a pan. It has less water content, and crisps up much better than firm or soft tofu. I toss the tofu in tapioca flour to help get it crispy, and pan-fry it in olive oil until its brown on all sides
Cook the veggies
Once the tofu is brown, add your veggies into the pan and let them cook for about 15 minutes. I like to cover the pan for 5 minutes to let the veggies steam, then remove the lid for the last 10 minutes
Add in your sauce
The stir-fry sauce gets added with the cashews once the tofu and veggies are cooked. The sauce gets cooked down to form a thick glaze, and the tofu and veggies absorb all of the delicious flavors
How to make a simple stir-fry sauce
This homemade sauce is so easy to whip up, you’ll never need to buy a store-bought sauce again! Here’s what you’ll need:
- Coconut aminos- coconut aminos adds a delicious sweetness to the sauce. Trader joe’s sells it at a very affordable price!
- Pure maple syrup
- Fresh ginger
- Fresh garlic
- Rice vinegar
- Sesame oil
- Tapioca flour- I use this to thicken the sauce. You can substitute arrowroot flour, cornstarch or regular flour if you don’t need the recipe to be gluten-free
- Salt & pepper
This meal is best served over rice, and can be meal prepped ahead of time for quick and easy lunches for the week.
If you wanted to cook this with a different protein, like chicken or tempeh, you can follow the same cooking methods and swap the tofu for your choice of protein!
This dish was seriously delicious, I can’t wait for you guys to try it!