Vegetable Stir-Fry with Tofu and Cashews
A colorful and flavorful vegetarian stir-fry featuring crispy tofu, fresh vegetables, and crunchy cashews in a savory sauce.
15 min
Prep
20 min
Cook
4
Serves
350
Calories
Macros · per serving
18g protein
28g carbs
18g fat
Ingredients
For 4 servings
- 400 grams firm tofu
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
- 300 grams broccoli florets
- 1 red bell pepper
- 1 carrot
- 150 grams sugar snap peas
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons sesame oil
- 100 grams cashews
- 2 tablespoons vegetable oil
- 2 green onion
- 1 tablespoon sesame seeds
- black pepper — to taste
Instructions
- 1
Drain and press the tofu to remove excess water. Cut into 1-inch cubes and toss with 2 tablespoons of soy sauce and cornstarch.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove from skillet and set aside.
- 3
In the same skillet, add the remaining vegetable oil. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
- 4
Add broccoli florets, sliced red bell pepper, sliced carrot, and sugar snap peas to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 5
Return the tofu to the skillet and add the remaining soy sauce, sesame oil, and cashews. Stir well to combine and heat through for 2-3 minutes.
- 6
Season with black pepper to taste. Garnish with chopped green onions and sesame seeds before serving.
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