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–+ servings

Cashew Tofu Stir-fry

5 from 3 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 block extra firm tofu
  • 3 tbsp olive oil
  • 1 tbsp tapioca flour, or sub arrowroot, cornstarch or regular flour
  • 1 bell pepper, chopped
  • 1 red onion, sliced
  • 1 large zucchini, chopped
  • 2 large carrots, peeled and chopped
  • 3/4 cups roasted cashews, salted
  • Salt u0026 pepper

Stir-fry Sauce

  • 1/2 cup coconut aminos, or low sodium soy sauce
  • 1/4 cup water
  • 1.5 tbsp pure maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger
  • 1 tsp sriracha, optional
  • 1 clove of garlic, crushed
  • 1 tsp tapioca flour
  • 1/2 tsp sesame oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt (use less if using soy sauce)

Directions

  1. Pat the tofu dry and cut into cubes. Toss the tofu in a bowl together with the tapioca flour
  2. Heat a large pan on medium/low heat, then add in 2 tbsp of olive oil.
  3. Add your tofu into the pan, and cook for 12 minutes. Let it sit without flipping, then after 10 minutes flip the tofu and cook for an additional 12-15 minutes, flipping halfway through.
  4. After about 25 minutes, set the tofu aside in a bowl and add another tbsp of olive oil to the pan. Add in your chopped veggies and season with salt u0026 pepper. Let the veggies cook for 15 minutes, tossing every few minutes until the veggies begin to soften. You can cover the pan to let them steam for 5 minutes. After 15 minutes, add your tofu back into the pan.
  5. In a separate bowl, whisk together your sauce ingredients. Once the veggies soften, pour your sauce into the pan with the cashews and let the tofu and veggies cook in the sauce on low for about 5-7 minutes. You can raise the heat to medium to let the sauce thicken.
  6. Serve fresh over rice or your choice of grain. Leftovers will stay fresh in the fridge for up to 5 days!