This week, I’ve been seriously craving Thai food, specifically cashew tofu. Maybe it’s because I haven’t had it in a while, or because it’s comfort food to me since I usually have it when I’m with my family, but either way, the cravings have hit hard.
I like pretty much all types of (vegan) Thai food, but one of my favorites is definitely cashew tofu. Something about the subtle nuttiness, soft, pillowy tofu, and crunchy vegetables just feels so right. I started thinking about it, and it didn’t seem like that hard of a dish to make. So I got cooking.
The components of cashew tofu are pretty simple. Cashews, tofu, veggies, and a delicious sauce. Plus some rice if you’re like me and want to make it a complete meal.
Tofu is a great source of plant-based protein, iron, and calcium (if you get calcium set tofu). Pro-tip: you can also freeze tofu for longer-term storage!
I used bell peppers and carrots as the main vegetables in this dish, but feel free to use whatever you have on hand! Broccoli or cauliflower would both taste great with this dish.
Lastly, I used air-fried tofu in this recipe. Air-fried tofu has a lighter, fluffier consistency than regular tofu, but any tofu will do.
I hope you love this recipe as much as I do! Let me know that you love it by giving it a five-star rating and leaving me a comment down below. Don’t forget to tag me on Instagram if you make it!
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Easy Vegan Cashew Tofu
This easy vegan cashew tofu is a play-off my usual order at thai restaurants! The perfect balance of nutty, sweet and savory.
Ingredients
Stir Fry
- 1 red bell pepper diced
- 2 large carrots peeled and sliced
- 1 yellow onion sliced
- 1/3 cup cashews
- 1 packaged tofu fried or extra firm works best
Sauce
- 2 tbsp corn starch
- 1/2 cup water
- 1 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 inch piece of ginger minced
- 2 cloves garlic minced
- 1/2 tsp sesame oil
Instructions
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In a large pan, sauté onion over medium heat once translucent. Add remaining vegetables, tofu and cashews and sauté until vegetables are cooked down slightly, about 10 minutes.
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Meanwhile, add all sauce ingredients to a blender. Blend on low until fully combined.
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Add sauce onto vegetables and sauté for another 5 minutes until combined. Serve with brown rice, garnish with sesame seeds and enjoy!
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