Cashew-Crusted Tofu Stir-Fry with Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu coated in a nutty cashew crust, stir-fried with vibrant vegetables and a sweet-tangy ginger sauce for a satisfying vegan main course. This asian-inspired vegan (gluten-free) ready in about 45 minutes pairs block firm tofu, chopped raw cashews, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Press excess water from 14 oz firm tofu block by wrapping in paper towels and placing a heavy pan on top for 10 minutes. Cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
  2. Step 2: In a small bowl, whisk 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp minced ginger, and 2 minced garlic cloves to make the sauce.
  3. Step 3: Bake tofu cubes on a parchment-lined baking sheet for 20 minutes until golden and crisp, flipping halfway through. While tofu bakes, heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
  4. Step 4: Add 1 cup sliced bell peppers and 1 cup shredded carrots; stir-fry for 4 minutes until crisp-tender. Pour sauce over vegetables, add 1 tsp sesame oil, and cook for 2 minutes until sauce thickens and coats vegetables. Add baked tofu and toss gently to coat. Sprinkle with 1 tbsp sesame seeds before serving.

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Frequently asked questions

How long does Cashew-Crusted Tofu Stir-Fry with Ginger take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cashew-Crusted Tofu Stir-Fry with Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block firm tofu from drying out.

Can I substitute ingredients in Cashew-Crusted Tofu Stir-Fry with Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cashew-Crusted Tofu Stir-Fry with Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cashew-Crusted Tofu Stir-Fry with Ginger gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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