Stir-Fried Tofu with Cashew and Bell Pepper in Garlic Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A vibrant stir-fry combining crispy tofu, crunchy cashews, and colorful bell peppers, tossed in a savory garlic sauce for a quick vegetarian delight. This Asian Fusion-inspired vegetarian recipe, ready in about 30 minutes, pairs firm 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 320 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 block, drained and cubed into 1-inch pieces firm tofu
• 1/2 cup, unsalted cashew nuts
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 5 minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 1/4 cup water
• 3 tbsp vegetable oil
• 2 sliced for garnish 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: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz cubed firm tofu and cook for 6-7 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil and 1/2 cup unsalted cashew nuts. Toast cashews for 2 minutes until fragrant and lightly browned; remove and set aside.
4. Step 4: Add 5 minced garlic cloves, 1 large sliced red bell pepper, and 1 large sliced green bell pepper to the skillet. Stir-fry for 4-5 minutes until peppers are tender-crisp and garlic is fragrant.
5. Step 5: Return tofu and cashews to the skillet, pour the prepared sauce over, and stir-fry for 2-3 minutes until the sauce thickens and coats all ingredients.
6. Step 6: Garnish with 2 sliced green onions before serving hot over rice or noodles.