This Sticky Ginger Cashew Tofu Recipe is quick and easy to make but looks and tastes like it was a labor of love! It’s a great Asian inspired vegan dinner recipe that the whole family will love.
If you don’t think you like tofu, this Sticky Ginger Cashew Tofu recipe is a must try! It’s full of flavor and the tofu has such an amazing texture that only takes about 25 minutes to achieve!
I eat a lot of tofu so I’m constantly looking for new ways to cook it. Tearing it into rough edged pieces, coating it in cornstarch and cooking it in some olive oil gives this tofu such an amazing chewy texture. I’m certain you will love this new tofu recipe!
Sticky Ginger Cashew Tofu Recipe Ingredients
- Tofu – I always like to use super firm, extra protein tofu. I get it at Sprouts or Trader Joes and I love it because it’s pre-pressed and has a really great texture. It’s the only kind of tofu I use these days. If you can’t find super firm, just use extra firm and just make sure to press as much water out of it as you can.
- Cornstarch – I coat the torn pieces of tofu with a little tamari and cornstarch. The cornstarch is what makes the tofu get really crispy once it’s cooked in a small amount of olive oil.
- Cashews – I use raw, unsalted cashews for this recipe but you can also use roasted and/or salted if you like. The raw cashews get a nice soft texture once cooked in the sauce for a few minutes.
- Ginger Sauce – The ginger sauce is an easy homemade sauce made from tamari, maple syrup, ginger, garlic, toasted sesame oil, rice wine vinegar and water. It only takes a minute to throw together but it’s so sticky and delicious.
- Optional Sides – I like to enjoy my Ginger Cashew Tofu with some white rice and steamed broccoli and edamame. I also top with some toasted sesame seeds. Green onion would be great too!
How To Make This Easy Sticky Ginger Cashew Tofu
- Start by preparing the tofu. Pat tofu dry and press if needed. Use your hands to tear the tofu into bite sized pieces. You can also cut it into cubes if you likes, but tearing it gives it more surface area for the sauce to coat.
- Add the tofu to a medium sized bowl and add in 1 tablespoon tamari and 1 1/2 teaspoons corn starch. Mix with a spatula until tofu is completely coated with the corn starch.
- Heat a large pan over medium heat and add about 2-3 teaspoons of olive oil and the tofu. Stir until tofu is coated with oil and let tofu cook about about 15 minutes, stirring occasionally. You want it to be able to get browned and crispy so don’t stir too much.
- Make the sauce while the tofu is cooking. Add all sauce ingredients to a medium sized bowl and whisk until combined. Once the tofu is crispy, pour the sauce and the cashews in with the heat still on. Stir and cook until sauce has thickened and coats the back of the spatula, about 5 minutes.
- I like to top my tofu Serve tofu over rice with a side of veggies and enjoy!
Sticky Tofu Frequently Asked Questions
- Is this recipe vegan? Yes! Just make sure you use gluten free Tamari.
- Is this sticky tofu vegan? Yes!
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4 days.
- Will the tofu still be crispy when you add the sauce? It’s not exactly crispy but the texture is so good!!
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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