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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends unsalted cashew nuts, minced garlic cloves, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Tofu with Cashew and Bell Pepper in Garlic Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Cashew and Bell Pepper in Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Cashew and Bell Pepper in Garlic Sauce?

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

What goes well with Stir-Fried Tofu with Cashew and Bell Pepper in Garlic Sauce?

Asian Fusion vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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