Ginger cashew tofu

This is a hearty tofu stir fry recipe that I developed because I love the combination of fresh ginger with cashews! This dish is packed with ginger flavor. Serve with your favorite whole grain rice or even on its own. I hope you’ll try it out, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


about 4 servings

For tofu:

14oz extra firm tofu, drained

1 tablespoon neutral oil such as grapeseed or sunflower

1 tablespoon low sodium soy sauce

1 tablespoon cornstarch

For sauce:

3/4 cup vegetable broth (or water)

2 tablespoons vegetarian mushroom oyster sauce*

2 tablespoons raw sugar or maple syrup

1 1/2 tablespoons sambal oelek (chili paste)

1 1/2 tablespoons finely minced ginger, reduce amount for a less pungent ginger flavor

1 tablespoon low sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

For stir fry:

1-2 teaspoons neutral oil such as grapeseed or sunflower

1 large red bell pepper, diced (~1inch pieces, about 1 cup)

1/2 cup roasted cashews

Rice for serving if desired


Begin by preheating oven to 400F. Drain the tofu well and dry the block of tofu well using a clean kitchen towel. I highly recommend using a tofu press to drain as much water from the tofu if possible. If unavailable, you can also drain the tofu using this method. Once the tofu has been drained, cut into desired shapes. I cut mine into triangles, but ~1inch cubes would work as well. In a large bowl, whisk together the oil, soy sauce, and cornstarch well until smooth. Toss the tofu with the sauce and lay the tofu out onto a parchment lined baking tray. Bake the tofu for 20 minutes. Remove from oven, flip each piece of tofu over, then bake again for an additional 10-20 minutes until browned.**

While the tofu is baking, prepare the sauce by whisking together all of the ingredients in a small saucepan. Heat the sauce at medium heat until just thickened, whisking or stirring frequently. Set aside.

In a wok or large skillet/saute pan, heat oil at medium heat and add the bell pepper. Cook until softened and browned. Add the sauce, reduce heat to low, and simmer for about 1 minute. Add additional water or vegetable broth if the sauce becomes too thick. Add the tofu and cashews and stir well to combine. Serve immediately with rice for a complete meal or on its own. Enjoy!

*This sauce is available at Asian supermarkets and it gives a great depth of flavor to this recipe. If unavailable, you could try vegetarian stir fry sauce or more soy sauce.

**This method for baking tofu is modified from the blog Cookie and Kate. For more details, you can find the original recipe here.

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