Best 3 Stir Fried Tofu With Cashews Recipes

Embark on a culinary journey with our irresistible stir-fried tofu with cashews recipe. This delectable dish tantalizes your taste buds with a symphony of flavors and textures. Tender tofu, crispy cashews, and an array of colorful vegetables are harmoniously combined in a savory sauce that will leave you craving for more. This recipe is a perfect blend of protein, healthy fats, and essential nutrients, making it a wholesome and satisfying meal.

In addition to the classic stir-fried tofu with cashews, we present a delightful collection of variations to suit diverse tastes and preferences. From the spicy Szechuan-style tofu to the aromatic Thai basil tofu, each recipe promises a unique culinary experience. Whether you're a vegetarian seeking a hearty protein source or a meat lover looking for a flavorful plant-based dish, our stir-fried tofu recipes cater to all.

So, gather your ingredients, heat up your wok, and prepare to embark on a culinary adventure that will leave you and your loved ones thoroughly satisfied.

Here are our top 3 tried and tested recipes!

TOFU STIR FRY WITH CASHEWS

Tofu Stir Fry with Cashews image

Do you love a good Chinese Take Out? We do, but we love being able to cook a delicious Chinese Stir Fry at home too. Our homemade Tofu Stir Fry with Cashews and Chinese flavors is healthier, cheaper and is definitely a winner.

Provided by Laura

Categories Main Course

Time 30m

Number Of Ingredients 15

Ingredients

1 cup toasted cashews
400 g tofu
1.5 tablespoon corn flour
100 g mushrooms
1 red bell pepper
1 large carrot
2 piece pak choi
3 spring onions
1 red chilli
1 tablespoon five-spice powder
2 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon Shaoxing wine or Mirin
1 cup water
1 tablespoon cornflour (mixed with 2 tablespoon water)

Steps:

Toast your cashews at 160Cº / 320Fº for 6 to 8 minutes. They need to be golden and crunchy but not too brown. Make sure to flip them halfway so they cook evenly.
Prepare the stir fry sauce. First, combine cornflour with water until it's completely incorporated. Then add the rest of the sauce ingredients.
Coat the tofu with cornflour and fry the tofu using a frying pan with a little bit of vegetable oil. Set aside.
Chop the veggies and add a little bit of oil in a wok pan, stir fry the vegetables on medium to high heat. Sauté for 5-6 minutes, stirring occasionally.
Add the tofu and previously toasted cashews and combine with the rest of the ingredients.
Add the sauce and mix with all the ingredients. Leave cooking for 2-3 minutes and turn off the heat.

Nutrition Facts : Calories 377 kcal, Carbohydrate 32 g, Protein 24 g, Fat 20 g, SaturatedFat 3 g, Sodium 803 mg, Fiber 8 g, Sugar 12 g, UnsaturatedFat 15 g, ServingSize 1 serving

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

TOFU, GREENS & CASHEW STIR-FRY

Tofu, greens & cashew stir-fry image

Healthy, light and quick - just what you need in an after-work meal

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 head broccoli , cut into small florets
4 garlic cloves , sliced
1 red chilli , deseeded and finely sliced
1 bunch spring onions , sliced
140g soya bean
2 heads pak choi , quartered
2 x 150g packs marinated tofu pieces
1 ½ tbsp hoisin sauce
1 tbsp reduced-salt soy sauce (add extra to suit your own taste)
25g roasted cashew nuts

Steps:

Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.

Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 3.49 milligram of sodium

Tips:

Use extra-firm or firm tofu: This type of tofu holds its shape better when stir-frying and absorbs the flavors of the sauce more easily.
Press the tofu before cooking: This helps to remove excess moisture, resulting in a crispier texture.
Cut the tofu into bite-sized pieces: This ensures that the tofu cooks evenly.
Marinate the tofu: This helps to add flavor and moisture to the tofu. You can use a simple marinade made with soy sauce, rice vinegar, and sesame oil.
Use a well-seasoned wok or large skillet: This will help to prevent the tofu from sticking.
Stir-fry the tofu over high heat: This will help to create a crispy texture.
Add the vegetables and cashews towards the end of cooking: This will prevent them from overcooking.
Serve the stir-fried tofu immediately: This is when it is at its best.

Conclusion:

Stir-fried tofu with cashews is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a great way to use up leftover tofu and vegetables, and it can be easily adapted to your own taste preferences. With its combination of protein, vegetables, and nuts, this dish is a well-balanced and satisfying meal that is sure to please everyone at the table.