Description
This Vegan Cashew Tofu recipe features crispy oven-baked tofu cubes tossed in a flavorful, tangy-sweet sauce made from soy sauce, rice vinegar, and maple syrup. Enhanced with toasted cashews, fresh ginger, garlic, and green onions, this dish offers a perfect balance of texture and taste. Ideal for a nutritious and satisfying plant-based meal, it’s simple to prepare and serves as a tasty protein-packed option 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)
Garnish and Add-ins
- 1/2 cup raw cashews, toasted
- 1/4 cup green onions, chopped
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the tofu: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cut the tofu: Slice the drained and pressed tofu into 1-inch cubes, which will help them crisp evenly during baking.
- Coat the tofu: In a large bowl, toss the tofu cubes with olive oil, 2 tablespoons soy sauce or tamari, and 1 teaspoon cornstarch until all pieces are evenly coated, helping to create a crispy exterior once baked.
- Bake the tofu: Spread the tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the tofu halfway through to ensure all sides become golden and crispy.
- Prepare the sauce: While the tofu bakes, combine 3 tablespoons soy sauce or tamari, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and vegetable broth in a small saucepan. Bring to a simmer over medium heat.
- Thicken the sauce: Let the sauce cook for 2-3 minutes. If a thicker sauce is preferred, mix 1 tablespoon cornstarch with a tablespoon of water and whisk it into the simmering sauce. Continue cooking for another 1-2 minutes until the sauce thickens.
- Toast the cashews: Heat a dry skillet over medium heat and toast the raw cashews for 2-3 minutes, stirring occasionally until they turn lightly golden and release a fragrant aroma.
- Toss tofu with sauce: Transfer the baked tofu to a large mixing bowl and pour the warmed sauce over it. Gently toss the tofu to ensure each piece is coated with the flavorful sauce.
- Add cashews and green onions: Incorporate the toasted cashews and chopped green onions into the tofu mixture, tossing gently once again to combine all flavors and textures.
- Serve: Plate the Vegan Cashew Tofu over steamed rice or noodles, garnish with optional sesame seeds if desired, and enjoy your delicious plant-based meal.
Notes
- Pressing the tofu removes excess moisture, which helps achieve crispiness during baking.
- For a gluten-free dish, use tamari instead of soy sauce.
- You can substitute maple syrup with agave nectar or another vegan sweetener of choice.
- If you prefer a nut-free version, omit the cashews and consider adding roasted chickpeas for crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with steamed vegetables or a fresh salad on the side.
