Cashew Tofu
- Yield 4
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Cashew Tofu is a tofu recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 (14-ounce) package extra-firm tofu
- 3 tablespoons olive oil, divided
- 1 tablespoon cornstarch
- fine sea salt and freshly-cracked black pepper
- 1 head broccoli, cut into bite-sized florets
- 1 large red bell peppers, cored and cute into bite-sized pieces
- 1 small red onion, peeled and thinly-sliced
- 1 cup roasted cashews
- toppings: thinly-sliced green onions, toasted sesame seeds
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup water
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground ginger
- 1 large garlic clove, pressed or minced
Method
Tip off the tofu. Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu pour off for at least 15-30 minutes.
Make the stir-fry sauce. While that cooks, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.
Coat the tofu. Once the tofu has been drained, slice the block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Move the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated. Scatter the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
Leave the tofu: Heat 1 tablespoon oil over medium-a hot burner in a large non-stick skillet. Tip in about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4-5 minutes, flipping halfway through, until crispy and golden on both sides. Move the tofu to a separate plate and repeat with the remaining tofu.
Sauté the veggies. Tip in the remaining oil to the sauté pan and add the broccoli, red pepper and red onion. Sauté for 5 minutes, stirring occasionally, until crisp-tender.
Mix everything. Tip in the cashews, stir-fry sauce and cooked tofu to the sauteé pan, and toss to combine. Continue cooking for 1-2 more minutes, until the sauce has thickened.
Plate Lift pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with your desired toppings.
