Pregnancy Friendly Vegan Cashew Tofu Stir Fry
Total time40 min
Prep time20 min
Cook time20 min
4.9(27)
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp neutral oil, divided
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tsp sriracha
For the stir fry
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- ¾ cup raw cashews
For serving
- 2 green onions, thinly sliced
- 1 tsp sesame seeds (optional)
- cooked white rice, for serving
Instructions
- 1
Pat the tofu cubes dry with paper towels, then toss them in a bowl with the cornstarch and salt until evenly coated.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, cornstarch, and sriracha until smooth. Set aside.
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