Vegetable Stir-Fry with Tofu and Cashews

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Vegetable Stir-Fry with Tofu and Cashews is a vibrant, nutrient-packed dish that’s quick to prepare and bursting with flavor. Featuring crisp vegetables, golden tofu, and crunchy cashews tossed in a savory sauce, this versatile recipe is perfect for weeknight dinners or meal prep. It’s naturally vegan and can be customized with your favorite vegetables and seasonings.

1. Why Vegetable Stir-Fry with Tofu and Cashews Is a Must-Try Dish

This dish is celebrated for its simplicity, flavor, and nutritional value:

  • Balanced Meal: Combines plant-based protein, healthy fats, and fiber-rich veggies.
  • Quick and Easy: Ready in under 30 minutes.
  • Customizable: Adapt the veggies and sauce to suit your preferences.
  • Wholesome and Delicious: Perfect for a light yet satisfying meal.

2. Ingredients for Vegetable Stir-Fry with Tofu and Cashews

For the Tofu

  • Firm or Extra-Firm Tofu: 14 ounces, pressed and cubed.
  • Cornstarch: 2 tablespoons.
  • Soy Sauce: 1 tablespoon.
  • Vegetable Oil: 2 tablespoons, for frying.

For the Stir-Fry Vegetables

  • Bell Peppers: 1 cup, sliced (red, yellow, or green).
  • Broccoli Florets: 1 cup.
  • Carrots: 1 cup, julienned or sliced.
  • Snow Peas: 1 cup, trimmed.
  • Onion: 1 small, sliced.
  • Garlic: 3 cloves, minced.
  • Ginger: 1 tablespoon, grated.

For the Sauce

  • Soy Sauce: 3 tablespoons (use tamari for gluten-free).
  • Hoisin Sauce: 1 tablespoon.
  • Sesame Oil: 1 teaspoon.
  • Rice Vinegar: 1 tablespoon.
  • Cornstarch: 1 teaspoon, dissolved in 2 tablespoons water.

For the Topping

  • Cashews: ½ cup, toasted.
  • Sesame Seeds: Optional, for garnish.
  • Green Onions: 2, chopped.

Optional Side

  • Rice or Noodles: For serving (white rice, brown rice, or soba noodles).

3. Preparing Your Ingredients

For the Tofu

  1. Press the Tofu: Place tofu between paper towels and a heavy object for 15 minutes to remove excess moisture.
  2. Coat Lightly: Toss tofu cubes in soy sauce, then cornstarch for a crispy finish.

For the Vegetables

  1. Chop Uniformly: Cut vegetables into bite-sized pieces for even cooking.
  2. Prep Aromatics: Mince garlic and grate ginger for maximum flavor.

Pro Tip: Toast cashews in a dry skillet for 2–3 minutes for enhanced flavor and crunch.

4. Step-by-Step Instructions

Step 1: Cook the Tofu

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add tofu cubes in a single layer and cook for 3–4 minutes per side until golden and crispy. Remove and set aside.

Step 2: Stir-Fry the Vegetables

  1. In the same skillet, add a little more oil if needed.
  2. Stir-fry the onions, garlic, and ginger for 1–2 minutes until fragrant.
  3. Add the harder vegetables like carrots and broccoli and stir-fry for 3 minutes.
  4. Toss in the softer vegetables, like bell peppers and snow peas, and cook for another 2–3 minutes.

Step 3: Make the Sauce

  1. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, and the cornstarch slurry.
  2. Pour the sauce over the vegetables and stir to coat evenly.

Step 4: Combine and Serve

  1. Return the tofu to the skillet and toss gently to coat with the sauce.
  2. Sprinkle with toasted cashews and green onions. Serve immediately over rice or noodles.

5. Why This Recipe Works

This recipe combines texture and flavor for a satisfying, balanced dish:

  • Crispy Tofu: Coated in cornstarch and fried to golden perfection.
  • Vibrant Vegetables: Stir-fried to retain crispness and color.
  • Savory Sauce: A harmonious blend of salty, tangy, and slightly sweet flavors.

6. Serving Suggestions

How to Plate

  • Serve the stir-fry in a shallow bowl over steamed rice or noodles.
  • Garnish with sesame seeds and extra cashews for crunch.

Pairings

  • Beverages: Pair with green tea, sparkling water with lime, or a light white wine.
  • Sides: Serve with a side of cucumber salad or vegetable spring rolls.

7. Variations to Try

Spicy Stir-Fry

  • Add red chili flakes, sriracha, or sliced Thai chilies for heat.

Nut-Free Option

  • Substitute cashews with toasted pumpkin seeds or omit altogether.

Different Proteins

  • Replace tofu with tempeh, seitan, or edamame for variety.

Seasonal Vegetables

  • Use zucchini, asparagus, or mushrooms depending on what’s in season.

8. Common Mistakes to Avoid

Skipping the Tofu Press

  • Removing excess moisture is key to crispy tofu.

Overcrowding the Pan

  • Cook in batches to ensure even cooking and crisp vegetables.

Overcooking the Vegetables

  • Stir-fry quickly to maintain the vegetables’ texture and vibrant color.

FAQs

1. Can I make this dish ahead of time?

Yes, prepare the tofu and sauce ahead. Stir-fry the vegetables just before serving for the best texture.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze the dish?

The tofu and vegetables can lose their texture when frozen, so it’s best enjoyed fresh.

4. What’s the best way to reheat stir-fry?

Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce.

5. Can I use pre-cut vegetables?

Absolutely! Pre-cut veggies save time and work perfectly in this recipe.

6. How do I prevent soggy tofu?

Press the tofu thoroughly and don’t overcrowd the skillet while frying.

7. Can I use a store-bought stir-fry sauce?

Yes, but adjust the quantity to suit your taste.

8. Is this dish gluten-free?

Use gluten-free tamari instead of soy sauce to make it gluten-free.

9. Can I add more protein?

Yes, add chickpeas or cooked lentils for an extra protein boost.

10. Can I skip the cornstarch in the sauce?

The cornstarch helps thicken the sauce, but you can omit it for a thinner consistency.

Final Note: Vegetable Stir-Fry with Tofu and Cashews is a versatile, nutritious, and flavorful dish that’s easy to prepare and perfect for any occasion. With its crispy tofu, vibrant veggies, and savory sauce, it’s sure to become a favorite in your kitchen!

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