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A close-up of cashew nut stir fry with tofu and vegetables in a pan. The dish includes broccoli, bell peppers, and peanuts, all tossed in a savory sauce. A wooden spoon holds a portion of the mix, highlighting the vibrant colors and texture.

Vegan Cashew Nut Stir Fry with Tofu.

Joanne Molinaro
A quick and easy stir-fry recipe you are going to LOVE!
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 478 kcal

Ingredients
  

  • 16 oz super firm tofu
  • 3 tbsp dark soy sauce
  • 2 tbsp extra virgin olive oil
  • 1 cup unsalted cashews (roasted or raw)
  • 1 tsp golden mountain seasoning sauce
  • 1 tbsp vegan fish sauce
  • 1 tbsp vegetarian oyster sauce
  • 1/2 tsp Thai chili paste
  • 1 tsp toasted sesame oil
  • 2 tbsp sugar
  • 1 tsp corn starch
  • 1/4 cup diced onion
  • 3 green onions, chopped (green and white parts separated)
  • 3 cloves garlic, minced
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 cups chopped broccoli

Instructions
 

  • Preheat your oven to 425° F. While your oven is preheating, tear your super firm tofu into bite-sized chunks. Place them in a large bowl and add 2 tablespoons of soy sauce. Toss to coat and place the bowl in the refrigerator for 15 minutes.
  • After your tofu is done marinating and your oven is preheated, add 1 tablespoon of extra virgin olive oil to your tofu and toss to coat. Then, spread the tofu onto a baking sheet (not lined with parchment paper). Spread your cashews on a second baking sheet. Place both of them in your preheated oven with the following cook times (use a timer!):
    20 to 22 minutes for the tofu (until the edges are golden brown)
    5 to 7 minutes for roasted cashews
    10 to 12 minutes for raw cashews
  • While your cashews and tofu are in the oven, make your stir-fry sauce by whisking together your soy sauce, golden mountain sauce, vegan oyster sauce, vegan fish sauce, chili paste, sesame oil, sugar, and corn starch, together with 2 tablespoons of water.
  • Once both your cashews and tofu are out of the oven, begin your stir-fry by adding extra virgin olive oil to a large sauté pan or wok over high heat. When the oil gets nice and hot (about 1 minute), add your garlic and onion (both regular and scallion whites) and sauté until fragrant (about 3 minutes). Next, add your bell peppers and broccoli and cook until they begin to soften (another 3 minutes). Finally, add the cashews, tofu, and stir fry sauce and lower your heat to low, while stirring gently until all components are well-combined. Garnish with scallion greens and serve with a beautiful bowl of rice (preferably jasmine rice)!

Notes

  1. You can also fry your tofu on the stovetop, but doing so will likely require more than 1 tablespoon of olive oil and you may also have to work in batches if your pan isn't very large.
  2. Make sure to spread your tofu onto the baking sheet in one layer.
  3. Make sure to check out the Substitutions section in case you want to make this recipe gluten-free.
  4. You can keep this recipe oil free if you substitute vegetable broth for the oil.
  5. If you really like your food spicy, you can triple the amount of chili paste and add dried chilis.

Nutrition

Calories: 478kcalCarbohydrates: 27gProtein: 26gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 1216mgPotassium: 418mgFiber: 5gSugar: 12gVitamin A: 553IUVitamin C: 42mgCalcium: 40mgIron: 3mg
Keyword cashew nut stir fry
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