Crispy Cashew Tofu
This crispy cashew tofu has the perfect crunch and just the right amount of sweetness.
Servings: 4 people
Calories: 242kcal
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
Green onions and sesame seeds are not included in nutritional information.
Nutrition
Serving: 4servings | Calories: 242kcal | Carbohydrates: 18g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Sodium: 799mg | Potassium: 336mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1977IU | Vitamin C: 93mg | Calcium: 83mg | Iron: 3mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7