Stir-Fried Tofu with Cashews and Ginger-Sesame Sauce
Crispy stir-fried tofu tossed with crunchy cashews and a savory ginger-sesame sauce, served over steamed jasmine rice for a flavorful vegan Asian dinner. This asian-inspired vegan (vegan, gluten free option) ready in about 40 minutes blends cornstarch, vegetable oil, cashews (unsalted) 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 380 calories and feeds 3, 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 block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 1/2 cup cashews (unsalted)
- 1 tbsp minced fresh ginger
- 3 minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 sliced, for garnish scallions
- to serve steamed jasmine rice
Instructions
- Step 1: Press a 14 oz block of firm tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes gently with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves over medium heat for 1 minute until fragrant.
- Step 4: Stir in 1/2 cup unsalted cashews, 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp brown sugar. Cook for 2 minutes until the sauce thickens and coats the cashews and aromatics.
- Step 5: Return the crispy tofu to the skillet and toss gently with the sauce to combine and heat through for 2 minutes.
- Step 6: Serve the stir-fried tofu and cashews over steamed jasmine rice, garnished with 2 sliced scallions for freshness.
Frequently asked questions
How long does Stir-Fried Tofu with Cashews and Ginger-Sesame Sauce take to make?
Total time is about 40 minutes (25 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 Cashews and Ginger-Sesame 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 Cashews and Ginger-Sesame 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 Cashews and Ginger-Sesame Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Cashews and Ginger-Sesame Sauce vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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