Veggie Mama Blog

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  • Veggie Mama Lindsey

Recipe-Easy Cashew Tofu Stir Fry

Cashew chicken is one of those dishes found in many American Chinese restaurants, but nary an actual Chinese restaurant in China. That's not to say it isn't delicious, or that it isn't Chinese food, it's just that Chinese prefer to use sesame seeds or peanuts in savory dishes. I am super glad to bring you the bird-free version of this American Chinese food fave here.

So, cashews are pretty hot right now, with their rich and fatty composition making for delicious mylks, cheezes and even cake frostings. Cashews make all of our dairy-free dreams come true, and for that, I thank them.

I always have at least one bag of cashews on hand at home, and luckily raw cashews have been popping up at the local markets, making it easier for everyone to stock them in their kitchens.

In this recipe, the cashews are more of a garnish for the main ingredient, extra firm tofu. If you are familiar with my blog, you know I have a bit of a love affair with tofu. You can find out more about that in my Mapo Tofu recipe post.

You know what else is so hot right now in Chinese cuisine, and has been for ages? Fermented bean paste! Well, it's fermented bean paste with a few other ingredients tossed in. It's called hoisin sauce, which is used in many Chinese dishes, including slathered on everyone's favorite breakfast after a night of bijiu drinking-jianbing.

This recipe is delicious, flavorful. and easy! Serve it alongside brown rice or quinoa and some veggies for a perfect weeknight meal.


3/4 cup raw cashews

2 packages of 500g extra firm tofu, cubed

1 tbs cooking oil

6 garlic cloves, minced

8 scallion (green onions), sliced thin

2 tablespoons rice wine vinegar

4 tablespoons hoisin sauce

1 tablespoon soy sauce

1/4 cup water

1/4 teaspoon sesame oil


1. Mix vinegar, hoisin sauce, soy sauce and water in a small bowl. Set aside.

2. Toast cashews in wok over medium high heat until light brown, stirring frequently. remove from wok.

3. Add oil to wok and heat, then add garlic and white parts of scallions, stir until fragrant. Lower heat of necessary so as not to burn the garlic and onion.

4. Turn heat back up to medium high, and add tofu. Stir and heat well for about 5 minutes, until tofu is heated through and slightly golden brown. Remove from heat.

5. Add sauce to wok and bring to a light boil, then add tofu and mix well.

6. Add cashews and sesame oil, then stir a few times to mix in well.

7. Plate and top with green slices of scalion. Enjoy!


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