Vegan Cashew Tofu Stir Fry | Sweet & Spicy Vegan Tofu Recipe

Drain the tofu and remove moisture by crushing it with something flat and heavy.

Chop the garlic and mince it roughly.

Chop the ginger finely to avoid big pieces in the dish.

Chop the veggies into nearly equal bite-sized pieces: half the onion into thick long pieces, green and bell peppers into rectangles, and cut broccoli into florets.

Roughly chop the white end of the scallion and set aside the green part for presentation.

In a bowl, combine soy sauce, brown sugar, white rice vinegar, and maple syrup to make the sauce.

In a separate bowl, mix potato starch with room temperature water in a 2 to 1 ratio and set aside.

Remove excess moisture from the tofu with a paper towel and cut it into bite-sized cubes or cuboids.

Coat the tofu in a mixture of all-purpose flour, white pepper, and paprika.

Heat extra virgin olive oil in a non-stick frying pan and shallow fry the tofu until crispy, shaking the pan to prevent sticking.

Remove the tofu from the pan and let it rest.

In a larger pot, toast the cashews without oil until lightly browned, then remove and let cool.

Add extra virgin olive oil to the pot, heat it, and fry garlic, ginger, white part of scallion, and whole dried chili until fragrant.

Add broccoli first to the pot, cooking for about a minute before adding the other veggies.

Once the veggies are almost cooked, add the fried tofu and mix gently.

Pour in the sauce and stir to coat everything, then add garlic chives and cook until softened.

Dissolve the potato starch mixture again and slowly pour it into the pot, stirring to thicken the sauce.

Equipment Needed

Spice Level:

Dietary