Teresa's Recipes
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
- 4 cups Cooked rice
- 14 ounces, cubed Firm tofu
- to taste Salt
- to taste Black pepper
- 1/2 cup Vegetable broth
- 2 tablespoons Cornstarch
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 1 tablespoon, minced Fresh ginger
- 3 cloves, minced Garlic
- 1 cup, trimmed Snow peas
- 1 large, julienned Carrot
- 1, sliced Red bell pepper
- 2 cups Broccoli florets
- 1/2 cup, roasted Cashews
Dietary Notes
- 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
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.