Description
This Sticky Ginger Cashew Tofu is surprising easy to make and so delicious! The perfect recipe for a quick and easy weeknight dinner.
Ingredients
Scale
- 1 (16 oz) package super firm tofu, or extra firm tofu that has been pressed
- 1 tablespoon tamari, or soy sauce
- 1 1/2 teaspoons corn starch
- 1 tablespoon olive oil
- 3/4 cup raw, unsalted cashews
- 1 tablespoon toasted sesame seeds
- Optional serving ideas: rice, steamed vegetables, green onion, cilantro, quinoa
Ginger Sauce:
- 1/4 cup tamari, or soy sauce
- 1/4 cup pure maple syrup
- 1/4 cup water
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice wine vinegar
- 3/4 tablespoon freshly grated ginger
- 2–3 cloves garlic, grated
- 1 teaspoon corn starch
Instructions
- 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 like, 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!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Asian Inspired
