Cashew Tofu Stir Fry

This sweet Cashew Tofu stir-fry is loaded up with healthy veggies, roasted cashews and crispy tofu. It’s a quick, easy and super tasty. Goes well with either rice or noodles and it makes a great dinner!

Preparation time 20 min
Cooking time 15 min
This recipe keeps for 3 days

Ingredients (2 servings)

Cashew Tofu

  • 1 tbsp Cornstarch
  • 1 block Tofu
  • 1/4 tsp, ground Black pepper
  • 1/2 tsp Salt
  • 1/4 cup Cashews (roasted)
  • 1 medium Green bell pepper
  • 1 medium Red bell pepper
  • 2 stalks Green onion
  • 1 tbsp Olive oil


  • 1 stalks Green onion
  • 1/2 tbsp Sesame seeds


  • 3 tbsp Soy sauce (or tamari if gluten-free)
  • 3 tbsp Water
  • 2 tbsp Maple syrup
  • 1 tbsp Rice vinegar
  • 1/2 tbsp Cornstarch
  • 2 clove Garlic, raw (pressed or minced)
  • 1 tbsp Ginger root, raw (finely chopped)
  • 1 tsp Sriracha hot chili sauce

To serve

  • 1/2 cup Brown rice, uncooked

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  1. Press tofu
    Press tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture. Don’t skip this step, this is the key to a delicious and crispy tofu!
  2. Prepare the rice
    Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
    Option 2 - Instant Pot: Pressure cook at High Pressure for 20 minutes and natural release the steam.
  3. Prepare the sauce
    In the meantime, whisk together all sauce ingredients and set aside.
  4. Once the tofu has been drained, cut the block into bite-sized cubes. Then, in a large bowl, toss tofu cubes in cornstarch, black pepper and salt, until well coated.
  5. Cook tofu
    Heat enough oil to cover the bottom of a large skillet over medium heat and arrange the tofu cubes in a single layer. Cook for 4 minutes on each side, until golden brown. Transfer cooked tofu to a separate plate and repeat the process with the remaining cubes.
  6. Piece together
    In the same pan, cook the bell peppers and onion for around 3 minutes. Then, add roasted cashews, cooked tofu and sauce. Toss to combine and cook for another two minutes, until the sauce has thickened.
  7. Serve with rice, garnish with spring onions greens and sesame seeds. Enjoy!
  8. How to Store
    Store leftovers in the refrigerator for up to 3 days.\

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One serving contains 654 calories, 33 grams of protein, 28 grams of fat, and 76 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.