Description
A delicious and protein-packed Vegan Cashew Tofu recipe featuring crispy oven-baked tofu cubes tossed in a savory and slightly sweet ginger-garlic sauce, topped with toasted cashews and fresh green onions. Perfect for a wholesome plant-based meal served over rice or noodles.
Ingredients
Scale
Tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup vegetable broth or water
- 1 tablespoon cornstarch (optional, for thickening)
Toppings
- 1/2 cup raw cashews, toasted
- 1/4 cup green onions, chopped
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the tofu: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cut the tofu: Slice the pressed tofu block into approximately 1-inch cubes to create uniform pieces for even cooking.
- Coat the tofu: In a large bowl, gently toss the tofu cubes with olive oil, 2 tablespoons soy sauce or tamari, and 1 teaspoon cornstarch until all pieces are evenly coated, which helps in achieving a crispy texture.
- Bake the tofu: Arrange the coated tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the cubes halfway through to ensure all sides become golden and crispy.
- Make the sauce: While the tofu bakes, combine 3 tablespoons soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and vegetable broth in a small saucepan. Whisk to blend the ingredients smoothly.
- Simmer the sauce: Heat the sauce over medium heat until it reaches a gentle simmer. Cook for 2-3 minutes to meld the flavors. For a thicker sauce, whisk in 1 tablespoon cornstarch mixed with a tablespoon of water, then simmer for another 1-2 minutes until thickened.
- Toast the cashews: In a dry skillet over medium heat, toast the raw cashews for 2-3 minutes, stirring occasionally until they turn lightly golden and fragrant. Remove from heat and set aside.
- Combine tofu and sauce: Once the tofu is baked and crispy, transfer it to a large mixing bowl. Pour the warm sauce over the tofu and toss gently to coat every piece evenly with the flavorful sauce.
- Add toppings: Stir in the toasted cashews and chopped green onions, tossing gently once more to distribute the toppings throughout the dish.
- Serve: Serve the Vegan Cashew Tofu over steamed rice or noodles. Optionally, sprinkle with sesame seeds as a garnish and enjoy your healthy vegan meal!
Notes
- Pressing the tofu before cooking removes excess moisture, which helps to achieve a crispy texture.
- For a gluten-free version, use tamari instead of regular soy sauce.
- To save time, you can prepare the sauce and toast the cashews while the tofu is baking.
- If you prefer a spicier sauce, add a dash of chili flakes or sriracha while simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
