Cashew Tofu: The Ultimate Tofu Recipe

Introduction to Cashew Tofu

Cashew Tofu is a delightful vegan dish that combines the nutty flavor of roasted cashews with the rich texture of tofu. This dish is not only incredibly satisfying but also packed with flavor, making it a perfect choice for anyone looking to enjoy a healthy, plant-based meal. Whether you are a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe will impress you and your guests.

A Personal Story Behind My Cashew Tofu Journey

I first encountered Cashew Tofu at a local Asian restaurant, and I was immediately captivated by the combination of flavors and textures. The crispy tofu paired with the crunch of cashews and the savory sauce left a lasting impression. Inspired by that meal, I decided to recreate it at home, and after several attempts, I finally perfected my version. Now, this dish has become a staple in my household, and I love sharing it with family and friends.

What Makes This Cashew Tofu Recipe Special?

This Cashew Tofu recipe is special for several reasons. First, the use of extra firm tofu ensures that it holds its shape during cooking, providing a satisfying bite. The combination of sauces, including Chinese black vinegar and vegetarian oyster sauce, creates a rich and complex flavor profile. Additionally, the air frying method gives the tofu a delightful crispiness without the added oil of deep frying. Finally, the roasted cashews add a wonderful crunch that complements the soft tofu beautifully.

The Full Cashew Tofu Recipe

Ingredients

• 17.5 oz (500g) extra firm tofu
• 1 tbsp Chinese black vinegar or rice vinegar
• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1/2 tsp dark soy sauce
• 2 tbsp sugar
• 2 tsp homemade chili oil (or store-bought)
• 3 tbsp room temperature water
• 1/2 tbsp corn starch or potato starch
• 2 tbsp neutral oil
• 3 thin slices ginger
• 5 cloves garlic, crushed and peeled
• 1-2 scallions, green and white parts separated
• 2 dried chiles (optional for extra heat)
• 1 small red bell pepper, seeded and sliced
• 1/2 cup roasted cashews
• Sesame oil to finish (optional)
• Steamed rice, for serving

Instructions

1. Prepare the Tofu: Start by pressing the tofu to remove excess water. Slice it into 1-inch slabs, then cut those into squares or triangles, depending on your preference. This helps the tofu absorb more flavor.
2. Cook the Tofu: Place the tofu in an air fryer basket lined with parchment paper. Spray the tofu generously with oil. Air-fry at 350°F (175°C) for about 20 minutes, or until slightly golden. Be careful not to overcook, as it can dry out. Alternatively, you can pan-fry the tofu in a bit of oil over medium heat until golden brown and crisp on all sides.
3. Mix the Sauce: In a separate bowl, combine the black vinegar, soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, chili oil, water, and corn starch. Stir well to mix all the ingredients. This sauce will be the star of your dish.
4. Prepare the Vegetables: Slice the scallions at an angle, keeping the white and green parts separate. Crush the garlic cloves and leave them whole. Prepping ahead of time makes the cooking process smoother.
5. Stir-Fry: Heat a large pan or wok over medium-high heat and add the neutral oil. Stir-fry the white parts of the scallion, ginger, and garlic until fragrant. Add the sliced bell pepper and dried chiles (if using) and cook until slightly browned. Mix in the cashews, toasting them lightly if desired for extra flavor.
6. Combine: Add the cooked tofu to the pan. Give the sauce another stir to ensure the corn starch is well mixed, then pour it over the tofu. Allow it to simmer on medium heat until the sauce begins to boil and thicken, about 1-2 minutes. Taste and adjust seasoning with more soy sauce if needed.
7. Finish and Serve: Turn off the heat and, if desired, drizzle with sesame oil. Top with the green parts of the scallions. Serve hot over steamed rice and enjoy!

Serving Suggestions and Variations for Cashew Tofu

This Cashew Tofu dish is perfect served over a bed of steamed rice, which absorbs the delicious sauce. You can also serve it with a side of stir-fried vegetables for a complete meal. For added freshness, consider garnishing with cilantro or lime wedges. If you want to try variations, feel free to substitute the cashews with other nuts or omit them for a nut-free version. You can also add more vegetables like broccoli or snap peas for extra nutrition.

Frequently Asked Questions About Cashew Tofu

Can I use soft tofu instead of extra firm? While you can use soft tofu, it may not hold its shape during cooking. Extra firm tofu is recommended for the best texture.
Is this dish spicy? The spice level can be adjusted according to your preference. You can add more chili oil or fresh chiles for extra heat.
How can I store leftovers? Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I make this dish gluten-free? Yes! Use gluten-free soy sauce and vegetarian oyster sauce to make it gluten-free.

Cashew Tofu

A delicious and healthy stir-fry with crispy tofu and roasted cashews.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 300 kcal

Equipment

• Air fryer For crispy tofu.
• Wok or Large Pan For stir-frying the ingredients.

Ingredients

  

Main Ingredients

• 17.5 oz extra firm tofu
• 1 tbsp Chinese black vinegar or rice vinegar
• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 0.5 tsp dark soy sauce
• 2 tbsp sugar
• 2 tsp homemade chili oil or store-bought
• 3 tbsp water room temperature
• 0.5 tbsp corn starch or potato starch
• 2 tbsp neutral oil
• 3 slices ginger thin slices
• 5 cloves garlic crushed and peeled
• 1 count scallions green and white parts separated
• 2 count dried chiles optional for extra heat
• 1 small red bell pepper seeded and sliced
• 0.5 cup roasted cashews
• 1 tbsp sesame oil to finish (optional)
• 1 serving steamed rice for serving

Instructions

 

• Prepare the tofu by pressing it to remove excess water, slicing into 1-inch slabs, and cutting into squares or triangles.
• Cook the tofu in an air fryer at 350°F (175°C) for about 20 minutes until golden, or pan-fry until crispy on all sides.
• Mix the sauce ingredients in a bowl: black vinegar, soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, chili oil, water, and corn starch.
• Prepare the scallions and garlic: slice scallions and crush garlic, keeping them separate.
• Heat a pan or wok, add oil, and stir-fry the white parts of the scallions, ginger, and garlic until fragrant. Add bell pepper and dried chiles, cooking until browned. Stir in cashews.
• Add the cooked tofu to the pan, pour the sauce over it, and simmer until the sauce thickens, about 1-2 minutes.
• Finish by drizzling with sesame oil and topping with green parts of the scallions. Serve hot over steamed rice.

Notes

For a spicier dish, feel free to add more chili oil or fresh chiles. You can substitute the cashews with other nuts or omit them for a nut-free version. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Keyword Cashew Tofu Recipe