Cashew Tofu Stir Fry
A delicious quick and easy weeknight dinner. Baked crispy tofu and crunchy cashews tossed in a sticky ginger garlic sauce. Serve with rice and steamed broccoli for a healthy, balanced meal.
Equipment
Ingredients
- 1 package extra-firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil, like grapeseed or avocado oil
- 1/3 cup hoisin sauce
- 6 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce, like sambal oelek
- 3 tablespoons sesame oil
- 6 cloves garlic, minced
- 1 inch piece ginger, grated
- 1/2 cup cashews
- 2 cups cooked rice, for serving
- 2 cups steamed broccoli, for serving
- 1/2 cup chopped scallions
Instructions
- Preheat oven to 425 F. Cube tofu and toss with corn starch, then toss with the oil and spread evenly on a baking sheet. Cook for 25 minutes, or until crispy.
- Whisk together the hoisin sauce, rice wine vinegar, soy sauce, chili garlic sauce, sesame oil, garlic and ginger. Place in a medium saucepan and simmer over medium low heat until slightly thickened.
- Add in the cooked tofu and cashews and cook for 5 minutes until sauce thickens and tofu and cashews are warmed through. Stir in the scallions.
- Serve over cooked rice and steamed broccoli.
Nutrition
Serving: 1servingCalories: 515kcalCarbohydrates: 51gProtein: 16gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 1mgSodium: 1626mgPotassium: 535mgFiber: 4gSugar: 11gVitamin A: 401IUVitamin C: 43mgCalcium: 94mgIron: 4mg