This vegan dish has lots of protein and goes well with a grain of your choice. This Tofu stir fry with cashews and broccoli, combined with the spicy sweet sauce, is the perfect meal for any day of the week.
Why will you love this dish?
This cashew tofu is my take on the vegan version of cashew chicken. I have always wanted to make that cashew tofu dish with a perfect balance of texture and taste. This spicy sweet sauce, which I have made by combining a few of the Asian sauces, is just delicious. Since I have used toasted sesame oil in the sauce mix, it also has a lovely aroma. I love the flavor of sesame oil. It is pretty strong, but if you use a proper amount, it won’t overpower the dish and will taste amazing.
You may want to check out my popular tofu recipes:
Tofu Steak in Garlic Sauce Vegan Mapo Tofu Spicy Thai Basil Tofu/Pad Krapow
What ingredients are needed?
Tofu- I always prefer organic extra-firm tofu for any stir fry recipe. Press the tofu with a press or paper towel for around 30 minutes. Cut them into your shape of choice. Also, sprinkle some cornstarch. Make sure the tofu is lightly coated. Shake off the excess corn starch. You can shallow fry, air fry, bake, or deep fry them. The texture you are looking for is crisp and golden. Cashew Nuts- I prefer to use store-bought roasted salty whole cashews. It saves me a lot of time; however, feel free to use your roasted cashews. Broccoli-Fresh crunchy broccoli makes all the difference in the flavor with a sharp, clean taste. Chili Pepper-Fresh chili pepper for that spicy kick. Aromatics-Ginger, garlic, green onion, and red onion slices. They create a fantastic flavor profile in any Asian dish. Sauce- A mix of dark soy sauce, hoisin sauce, maple syrup, sriracha or red chili sauce, and toasted sesame oil. They create a super delicious sweet and spicy sticky sauce. Salt, oil, and cornstarch are some of the other ingredients.
