A healthy and flavorful alternative to take-out.
If you’re trying to maintain a vegetarian diet but love the flavors of Asian cuisine, our crispy cashew tofu is the perfect recipe for you! It combines healthy ingredients like tofu, bell peppers, broccolini, ginger, and cashews and pairs them with savory teriyaki and sriracha sauce. The result? An animal-friendly dish that is nothing short of amazing. And in addition to it’s satisfying crispy texture and rich flavors, the low-calorie content of this cashew tofu makes it a wonderful meal for weight loss. There’s no doubt about it. This recipe is definitely an innovative (and delicious) way to consume this vegetable protein.
Veggie-Based Protein
If you don’t eat meat, tofu is an excellent choice for you. In fact, tofu is one of the best options out there when it comes to vegetable-based protein. It’s made from soybeans, is high in protein, low in fat, and does not contain gluten or lactose.
One of the hardest things to do when sticking to a vegetarian diet is to give up dairy. With tofu, you have nothing to worry about as it contains no lactose and is also gluten-free. Asian cuisine actually uses this ingredient a lot for its vegetarian dishes, so if you’re dairy or gluten-free, be sure to keep tofu in mind!
And even if you’re a meat eater, you won’t miss the taste of meat in this flavorful recipe. It is also hearty enough to provide you with that full and satisfied feeling meat-based dishes offer.
The Best and Crunchiest Way to Prepare Tofu
To prepare this recipe, it is important to first press the tofu for about 15 minutes to remove any excess liquid (this will help with the crispy factor later on). Cut the tofu into chunks and then place it in a bowl. Add the cornstarch and toss until the tofu is completely covered. Set the tofu aside.
Next, heat one tablespoon of avocado oil in a large skillet over medium-high heat. When the pan is at an appropriate temperature, add the bell pepper and broccolini. Sauté the veggies for about 3 to 4 minutes. Then, remove them from the pan and set them aside.
Heat the remaining avocado oil in the skillet and add the cornstarch covered tofu. Cook the tofu for 3 to 4 minutes per side until it is golden brown and crispy. Pour the teriyaki sauce, sriracha sauce, and ginger into the pan and mix it up until the tofu is coated in the sauces. Add the cooked bell pepper and broccoli back into the pan, followed by the raw cashews. Cook the entire mixture for another 2 or 3 minutes, until the sauce reaches a thick consistency.
How Do I Serve My Cashew Tofu?
While this crispy cashew tofu is wonderful on it’s own, a tasty side dish or two never hurt anyone! Fried rice is a common pairing for any Asian-style main course, however traditonal recipes contain far more fat and sodium than we would like to consume in one meal. Fortunately, we have healthier fried rice recipes that are equally delicious and pair beautifully with our crunchy cashew tofu. You can even add a little extra teriyaki or sriracha sauce to your rice to give it a spectacular and unique, sweet and sour boost.
Another less obvious side dish for this crispy cashew tofu is our delicious Mediterranean-Style Pasta! It’s the perfect combination in terms of balance and flavor.
A fresh salad is the best garnish for any dish. Vegetables provide our bodies with fiber and important vitamins. Fiber helps you feel full faster and has digestive properties that will help you feel light all the time. You can keep it basic or try one of our yummy salads. We think our Broccoli Cashew Crunch Salad goes great with this recipe, or you can create your own salad and use our Orange Ginger Sesame Salad Dressing.
Crispy Cashew Tofu
Ingredients
- 1 block tofu extra firm
- 2 tablespoons cornstarch
- 2 tablespoons avocado oil divided
- 1 red bell pepper sliced
- 1 cup broccolini chopped
- ¼ cup teriyaki sauce
- 1 teaspoon sriracha
- 1 inch piece of ginger grated
- ⅓ cup raw cashews
- green onions optional topping, chopped
- sesame seeds optional topping
Instructions
- Press the tofu for 15 minutes to remove any excess liquid. Then cut it into cubes. Place the tofu in a bowl with the cornstarch and toss to coat. Set aside.
- Heat one tablespoon of the avocado oil in large pan over medium/high heat. Add the bell pepper and broccolini. Sauté for 3-4 minutes. Then remove from the pan.
- Heat the remaining avocado oil in the pan. Then place the tofu in the pan. Cook for 3-4 minutes on each side until golden brown and crispy.
- Pour the teriyaki sauce, sriracha, and ginger into the pan and toss to coat. Then add the cooked bell pepper and broccolini into the pan, followed by the raw cashews. Cook for 2-3 more minutes until the sauce thickens.
- Plate and top with optional green onions and sesame seeds, if desired.
Notes
Nutrition Information
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This recipe is so easy and delicious!