Tofu Cashew Stir-Fry

The drier the tofu gets in step 1, the faster it’ll brown in step 3. Use this Tofu Cashew Stir-Fry recipe as a template: Swap the tofu for chicken or substitute almost any crunchy vegetable you have on hand for the bell pepper. Try 2 cups broccoli, carrots, celery, or snow or snap peas.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 25 minutes
Serves: 4

Ingredients

1 14 oz. package firm or extra-firm tofu, drained
3 Tbs. reduced-sodium soy sauce
1 Tbs. hoisin sauce
1 Tbs. balsamic vinegar
1 Tbs. grated ginger or garlic
1 tsp. + 2 Tbs. cornstarch
2 Tbs. neutral oil (like peanut, grapeseed, safflower, or sunflower)
1 bell pepper (any color), chopped
1 bunch scallions, cut into ½-inch pieces
½ cup roasted cashews
1 tsp. toasted sesame oil (optional)
2 cups cooked brown rice

Instructions

Cut the tofu into ½-inch cubes and blot dry.
In a small bowl, whisk together the soy sauce, hoisin, vinegar, ginger or garlic, 1 tsp. cornstarch, and ½ cup water.
In a large nonstick pan over medium-high heat, heat the neutral oil until shimmering. Toss the tofu in the remaining 2 Tbs. cornstarch. Stir-fry in the oil until golden brown on all sides, 7–10 minutes. Remove the tofu from the pan with tongs, leaving as much oil in the pan as possible.
Stir-fry the bell pepper and scallions until charred in spots, 1–2 minutes. Remove from the pan.
Add the sauce to the pan and simmer until thickened, 1–2 minutes. Add the tofu, bell pepper, scallions, cashews, and sesame oil (if using). Toss to combine and heat through, about 30 seconds. Serve with the rice.