This Cashew Tofu stir-fry is loaded up with healthy veggies, crispy tofu, roasted cashews, and tossed with a simple ginger stir-fry sauce. It’s a quick and easy weeknight dinner, and also naturally gluten-free and vegan!
Two things my husband can never get enough of: CASHEWS and TOFU.
Then man snacks pretty much every day on a handful of cashews or some kind of nuts, and always makes sure that they are extra-well-stocked in our pantry. And when it comes to making a big stir-fry for dinner, a batch of well-seasoned crispy tofu will always be his protein of choice. So when I was craving some old-school Chinese cashew chicken a few weeks ago, we decided to swap in tofu instead for a vegetarian (also vegan and gluten-free) substitute.
And you guys, this stir-fry was awesome. ♡
I modified my usual ginger stir-fry sauce so that it could be completely vegetarian/vegan/gluten-free (no oyster sauce), and it was so good that I totally recommend making a double-batch while you’re at it to use later (or just make yourself a super-saucy stir-fry). Feel free to also swap in whatever other stir-fry veggies or nuts that you have on hand, and dish this up over rice, noodles, quinoa or whatever sounds good. Barclay and I can also vouch that this one keeps and reheats well, as we’ve made it for easy meal prep lunches a few times since. And best of all, it’s just delicious.
Let’s make some cashew tofu!
