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