Cashew Tofu Stir Fry
Serves
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
14 oz (400 g) extra-firm tofu, drained and pressed
2 tbsp cornstarch
2 tbsp coconut oil, melted
4 oz (115 g) hoisin sauce
6 tbsp rice wine vinegar
3 tbsp tamari
2 tbsp chili garlic sauce
3 tbsp sesame oil
3 cloves garlic, minced
1 inch ginger, grated
2.5 oz (70 g) cashew nuts
4 green onions, chopped
13 oz (360 g) cooked rice, for serving
6.3 oz (180 g) steamed broccoli, for serving
Nutrition
(Per Serving)
Calories
530
Fats
32 g
Protein
19 g
Carbs
48 g
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the tofu into cubes and toss in cornstarch, then in the coconut oil, and spread evenly on a baking sheet. Cook in the hot oven for 25 minutes, until crispy.
- Meanwhile, make the stir fry sauce by whisking together the hoisin sauce, rice wine vinegar, tamari, chili garlic sauce, sesame oil, garlic and ginger. Place in a medium pot and simmer over a medium-low heat until slightly thickened.
- Add in the cooked tofu and cashews and cook for 5 minutes until the sauce thickens and the tofu and cashews have warmed through.
- Stir in the green onions and serve the stir fry with cooked rice and steamed broccoli.