Vegetable Stir-Fry with Tofu and Cashews
This vibrant vegetable stir-fry features crispy pan-seared tofu and crunchy roasted cashews tossed in a savory ginger-garlic sauce. It is a protein-packed, plant-based meal that delivers restaurant-quality flavors in under 30 minutes.
Ingredients
Ingredients
- 14 oz extra-firm tofu pressed and cut into 1-inch cubes
- 2 tbsp cornstarch for coating tofu
- 3 tbsp soy sauce use tamari for gluten-free
- 1 tbsp sesame oil toasted
- 1 tbsp maple syrup or honey
- 1 tbsp fresh ginger grated
- 3 cloves garlic minced
- 2 cups broccoli florets cut into bite-sized pieces
- 1 large red bell pepper sliced into thin strips
- 1 cup snap peas trimmed
- 0.5 cup raw cashews unsalted
- 2 tbsp vegetable oil divided
Notes
Storage: Store leftovers in an airtight container for up to 3 days; the tofu may lose some crispness but the flavors will deepen. Variation: Add red chili flakes for a spicy kick. Serve over jasmine rice or quinoa for a complete meal.