Stir-Fried Tofu with Cashew and Sweet Chili Sauce
Golden cubes of tofu stir-fried with crunchy cashews and bell peppers, glazed in a sweet and mildly spicy chili sauce. This asian-inspired vegan (vegan) ready in about 30 minutes blends cashews, unsalted, medium red bell pepper, julienned, medium green bell pepper, julienned 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.
Ingredients
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 1/2 cup cashews, unsalted
- 1 medium red bell pepper, julienned
- 1 medium green bell pepper, julienned
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 scallions, sliced
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and sauté for 5-6 minutes, turning occasionally until all sides are golden brown and crisp. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil and 1/2 cup unsalted cashews. Toast cashews for 2-3 minutes until fragrant and lightly browned. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 medium each of julienned red and green bell peppers to the skillet and stir-fry for 3-4 minutes until peppers start to soften but retain crunch. Return tofu to skillet.
- Step 4: Stir in 1/3 cup sweet chili sauce, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Toss everything together and cook for 2 more minutes until sauce thickens slightly and coats tofu and vegetables.
- Step 5: Remove from heat, sprinkle 2 sliced scallions and 1/4 tsp red chili flakes (if using) on top, and serve immediately with steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu with Cashew and Sweet Chili 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 Sweet Chili 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 Sweet Chili 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 Sweet Chili 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.
Is Stir-Fried Tofu with Cashew and Sweet Chili Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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