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Homemade Crispy Cashew Tofu photo

Crispy Cashew Tofu

This Crispy Cashew Tofu is a flavor-packed delight! Quick to prepare with vibrant veggies and a savory teriyaki sauce, it's a must-try!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Tofu:
  • 1 block extra firm tofu pressed and cut into cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons avocado oil
For the Vegetables:
  • 1 piece red bell pepper sliced
  • 1 cup broccoli chopped
For the Sauce:
  • ¾ cup teriyaki sauce
  • 1 teaspoon sriracha adjust to taste
  • 1 inch piece of ginger grated
For Garnish:
  • ¾ cup raw cashews toasted
  • green onions chopped, optional
  • sesame seeds optional

Equipment

  • Cutting board
  • Knife
  • Frying pan or wok
  • Mixing bowl
  • Spatula
  • Measuring spoons and cups

Method
 

Preparation Steps:
  1. Press the extra firm tofu to remove excess moisture. Wrap in a kitchen towel and place something heavy on top for about 15 minutes. Cut into bite-sized cubes.
  2. In a mixing bowl, combine cubed tofu with cornstarch, ensuring each piece is evenly coated.
  3. In a frying pan or wok, heat 1 tablespoon of avocado oil over medium-high heat and add tofu cubes in a single layer. Fry until golden brown and crispy, about 3-4 minutes per side. Remove tofu and set aside.
  4. Add remaining avocado oil to the pan, then add sliced red bell pepper and chopped broccoli. Sauté for about 5 minutes until tender but still crisp.
  5. Stir in grated ginger, teriyaki sauce, and sriracha. Mix well and return crispy tofu to the pan, tossing to coat with sauce and vegetables.
  6. Add raw cashews to the pan and stir to combine. Warm through for about 2 minutes.
  7. Remove from heat and serve immediately, garnished with chopped green onions and sesame seeds if desired.

Notes

  • For extra crispiness, let the tofu sit coated in cornstarch for a few minutes before frying.
  • Don’t overcrowd the pan when frying the tofu; it can steam instead of crisping.
  • Feel free to adjust the amount of sriracha based on your heat preference.
  • For a nut-free version, omit cashews or replace them with sunflower seeds.