Vegan Cashew Tofu Stir Fry

Total time40 min

Prep time20 min

Cook time20 min

This is the kind of weeknight dinner that looks impressive but comes together fast — crispy golden tofu, tender-crisp vegetables, and toasted cashews all coated in a glossy, savory-sweet sauce. The trick to getting that satisfying crunch on the tofu is the cornstarch coating and letting it cook undisturbed until it releases naturally from the pan, giving you those deep golden edges without any fuss. The sauce is a simple whisk-together situation — soy sauce, rice vinegar, maple syrup, sesame oil, and a hit of sriracha — and it thickens beautifully right in the skillet, clinging to every piece. Broccoli, snap peas, and red bell pepper bring color and crunch, while the toasted cashews add a rich, nutty depth that makes this feel genuinely satisfying rather than like something is missing. Everything here is straightforwardly plant-based, so there's no need to swap or substitute a thing. Serve it over white rice and finish with sliced green onions for a complete meal that makes four generous portions.

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Ingredients

4 servings

For the tofu

14 oz extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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