Stir-Fried Tofu with Cashews and Spicy Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Crispy tofu stir-fried with crunchy cashews and a bold garlic-chili sauce for a satisfying vegetarian main. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends extra-firm tofu, drained and pressed, cornstarch, vegetable oil 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 350 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 extra-firm tofu, drained and pressed
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1/2 cup raw cashews
• 1 medium red bell pepper, thinly sliced
• 3 stalks green onions, sliced
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red chili flakes
• 1/4 cup water
• 1 tsp cornstarch + 1 tbsp water cornstarch slurry (cornstarch + water)

Instructions

1. Step 1: Cut 14 oz extra-firm tofu into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: Add 1 tbsp vegetable oil to the wok, then toss in 1/2 cup raw cashews and toast for 2 minutes until fragrant and lightly browned. Add 1 medium thinly sliced red bell pepper, 3 sliced green onions (white and green parts separated), 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Stir-fry for 2 minutes until vegetables are crisp-tender.
4. Step 4: Mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp red chili flakes, and 1/4 cup water in a bowl. Pour sauce into the wok and bring to a simmer.
5. Step 5: Stir in a slurry made from 1 tsp cornstarch mixed with 1 tbsp water to thicken the sauce, cooking for 1 minute until sauce thickens and coats the vegetables.
6. Step 6: Return the tofu and the white parts of the green onions to the wok, tossing gently to coat with sauce and heat through for 1-2 minutes. Garnish with green parts of the green onions and serve hot over steamed rice.