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Tofu Cashew Stir Fry

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This tofu cashew stir fry is a great meatless version of our cashew chicken recipe.

Tofu.
Cashew.
All you.
So true.

tofu cashew stir fry

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tofu cashew stir fry

Tofu Cashew Stir Fry

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Recipe by:Heidi Boortz

Ingredients

Ingredients

Instructions

  1. Press as much liquid from the tofu as you can, using a tofu press or sandwiched between paper towels, then weighted down with something heavy (like a cast iron skillet). Let sit, pressed, for 20 minutes. Cut into cubes.
  2. Heat 2 tablespoons coconut oil in a large skillet over medium/high heat. Toss tofu and cornstarch in a bowl until tofu is well-coated. Add the tofu to the hot pan of oil and saute until it is golden on all sides, stirring frequently.
  3. Remove tofu and set aside. Add the remaining 2 tablespoons of oil to same pan.
  4. Add the bell peppers and onion and saute 4-5 minutes, or until onion is translucent and peppers have begun to soften. Add the tofu back in to the pan and stir well.
  5. Whisk the aminos, vinegar, garlic, ginger, honey, red pepper, and salt in a small bowl.
  6. Pour the sauce into the pan and stir until everything is combined. Bring to a boil and cook for 1-2 minutes, stirring constantly, until sauce has thickened. Stir in the cashews and 3/4 of the green onions.
  7. Serve over cooked brown rice and top with additional green onions, if desired
Recipe Notes

Note: to speed up prep time on this recipe, purchase pre-cut peppers and onions instead of cutting your own.

For a low carb, paleo, or Keto dish, serve with riced cauliflower instead of brown rice.

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