Description
This Vegan Cashew Tofu recipe features crispy baked tofu cubes coated in a flavorful, tangy-sweet sauce with toasted cashews and fresh green onions, making it a perfect wholesome and protein-rich plant-based meal. Ready in 45 minutes, it’s easy to prepare and ideal for serving over steamed rice or noodles.
Ingredients
Scale
Tofu:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon cornstarch
Sauce:
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup vegetable broth or water
- 1 tablespoon cornstarch (optional, for thickening)
Garnish and Additions:
- 1/2 cup raw cashews, toasted
- 1/4 cup green onions, chopped
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the tofu: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cube the tofu: Cut the firm tofu block into approximately 1-inch cubes for even baking and crispiness.
- Coat the tofu: In a large bowl, toss the tofu cubes with olive oil, 2 tablespoons soy sauce or tamari, and 1 teaspoon cornstarch until all pieces are evenly coated to promote browning and texture.
- Bake the tofu: Arrange the coated tofu cubes in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy on all sides.
- Prepare the sauce: While the tofu bakes, whisk together 3 tablespoons soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and vegetable broth in a small saucepan.
- Simmer the sauce: Bring the sauce to a gentle simmer over medium heat and cook for 2-3 minutes to meld the flavors. If a thicker consistency is desired, mix 1 tablespoon cornstarch with a tablespoon of water and whisk into the sauce; simmer for an additional 1-2 minutes until thickened.
- Toast the cashews: Using a dry skillet over medium heat, toast the raw cashews for 2-3 minutes, stirring occasionally, until they turn lightly golden and emit a fragrant aroma. Remove from heat and set aside.
- Combine tofu and sauce: Once baked, transfer the tofu cubes into a large mixing bowl and pour the prepared sauce over them. Toss gently to coat all pieces evenly with the sauce.
- Add cashews and green onions: Fold in the toasted cashews and chopped green onions, giving the mixture one final gentle toss to combine the flavors.
- Serve: Serve the Vegan Cashew Tofu over steamed rice or noodles. Garnish with optional sesame seeds if desired, and enjoy your flavorful, protein-packed vegan dish!
Notes
- Pressing the tofu before cooking is crucial to remove excess moisture and achieve a crispy texture.
- For a gluten-free version, be sure to use tamari instead of regular soy sauce.
- If you prefer a spicier dish, you can add a dash of chili flakes or sriracha to the sauce.
- Toasting cashews enhances their flavor and crunch—do not skip this step for best results.
- This dish pairs wonderfully with steamed jasmine rice, brown rice, or your favorite noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
