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Enhanced Cashew Tofu Stir Fry
Dive into this vibrant and flavorful Enhanced Cashew Tofu Stir Fry, where every bite offers a delightful explosion of colors, textures, and savory goodness. This dish combines protein-rich firm tofu with a medley of crunchy vegetables, all brought together by the satisfying crunch of roasted cashews. The sauce, infused with aromatic ginger and garlic, clings to the ingredients, creating a mouthwatering experience that is both quick and easy—perfect for busy weeknights. Inspired by traditional Asian stir-fry techniques that celebrate fresh, seasonal ingredients, this dish is not only nourishing but also a testament to the culinary wisdom passed down through generations. Pair it with a side of fragrant jasmine rice for a complete meal that will leave you wanting more.
Ingredients
- Cooked rice
- 4 cups
- Firm tofu
- 14 ounces, cubed
- Salt
- to taste
- Black pepper
- to taste
- Vegetable broth
- 1/2 cup
- Cornstarch
- 2 tablespoons
- Sesame oil
- 2 tablespoons
- Soy sauce
- 3 tablespoons
- Fresh ginger
- 1 tablespoon, minced
- Garlic
- 3 cloves, minced
- Snow peas
- 1 cup, trimmed
- Carrot
- 1 large, julienned
- Red bell pepper
- 1, sliced
- Broccoli florets
- 2 cups
- Cashews
- 1/2 cup, roasted
Instructions
- Begin by cooking your rice according to package instructions so it's ready to serve when the stir fry is complete.
- In a large skillet or wok, heat the sesame oil over medium heat.
- Add the cubed tofu to the skillet and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Once cooked, remove the tofu from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant, ensuring they do not burn.
- Add the sliced red bell pepper, julienned carrot, broccoli florets, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp and vibrant.
- In a small bowl, whisk together the soy sauce, cornstarch, and vegetable broth until smooth. Pour this sauce into the skillet with the sautéed vegetables, stirring to combine.
- Return the cooked tofu and roasted cashews to the skillet. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the tofu and vegetables evenly.
- Season with salt and black pepper to taste, adjusting as needed.
- Serve the cashew tofu stir fry over a bed of warm cooked rice, garnishing with extra cashews if desired.
Tips
- For added heat, consider including red pepper flakes or a dash of sriracha in the sauce.
- Feel free to substitute any of the vegetables based on what you have on hand. Zucchini, bell peppers, or bok choy work well in this stir fry.
- For a nut-free version, you can replace cashews with sunflower seeds.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 400 Fat: 20g Carbs: 40g Protein: 17g Sodium: 600mg Sugar: 5g
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