Organic Stir-Fried Tofu with Cashew Nuts and Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A wholesome stir-fry combining firm organic tofu, crunchy cashew nuts, and colorful vegetables in a savory garlic sauce. This Thai recipe (vegan), ready in about 30 minutes, pairs firm organic tofu, cashew nuts, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 14 oz, pressed and cubed into 1-inch pieces firm organic tofu
• 1/2 cup, unsalted cashew nuts
• 1 medium, sliced into thin strips red bell pepper
• 1 large, julienned carrot
• 1 cup snap peas
• 3, minced garlic cloves
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/4 cup water
• 2 stalks, sliced diagonally green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz of cubed firm organic tofu and cook without stirring for 3-4 minutes until the bottoms are golden and crisp. Flip and cook for another 3 minutes until all sides are golden. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tablespoon vegetable oil. Toss in 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 sliced red bell pepper, 1 julienned large carrot, and 1 cup snap peas. Stir-fry for 3 minutes until vegetables are crisp-tender.
3. Step 3: Return the tofu to the skillet along with 1/2 cup unsalted cashew nuts. Pour in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon brown sugar, and 1/4 cup water. Stir everything together and cook for 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
4. Step 4: Remove from heat and garnish with 2 sliced green onions. Serve immediately with steamed jasmine rice or quinoa for a complete meal.