Stir Fried Tofu With Cashews Recipes

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CASHEW VEGGIE STIR FRY WITH CHICKEN OR TOFU



Cashew Veggie Stir Fry with Chicken or Tofu image

Crisp veggies. Crunchy cashews. And tofu for the vegans or chicken for the meat-eaters. All in a savory-sweet, slightly spicy sauce. This recipe cooks up in two pans at the same time, so the process can be a bit hectic. But it's well worth the effort!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 22

1 cup white basmati rice (cooked according to package instructions)
1/3 cup Tamari or low-sodium soy sauce
1/4 cup honey
2 tablespoons rice wine vinegar
1 teaspoon to 1 tablespoon Asian chili-garlic sauce (to taste - I find 1 teaspoon has just the right amount of heat for us)
1 1/2 teaspoons ground ginger
1/2 pound boneless skinless chicken breasts (cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 of a (14-ounce block extra-firm tofu, pressed and cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sesame oil (divided)
2 tablespoons olive oil (divided)
2 heaping cups broccoli florets (divided)
1 medium red bell pepper (diced (about 1 cup), divided)
1 cup shelled frozen edamame (divided (I have also used frozen green chickpeas - also great!))
2 medium cloves garlic (minced, divided)
1 cup unsalted whole cashews (roasted or raw; your preference, divided)
1 bunch green onions (sliced into rounds (about 1 cup), divided)

Steps:

  • Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don't want them to topple and break (some use books to avoid this but I'm a plate girl myself).
  • Cook the rice according to package directions. You'll want to start the rice first because it may take the longest to cook.
  • Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir fries, which cook superfast once you get them going. And it's especially important with this recipe because you'll have two pans going at once.
  • Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
  • Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
  • Cook the tofu and chicken. You'll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes, until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there's no cross-contamination).
  • Add the veggies. Divide the the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
  • Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and ...
  • Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
  • Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.

TOFU STIR FRY WITH CASHEWS



Tofu Stir Fry with Cashews image

Do you love a good Chinese Take Out? We do, but we love being able to cook a delicious Chinese Stir Fry at home too. Our homemade Tofu Stir Fry with Cashews and Chinese flavors is healthier, cheaper and is definitely a winner.

Provided by Laura

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 cup toasted cashews
400 g tofu
1.5 tablespoon corn flour
100 g mushrooms
1 red bell pepper
1 large carrot
2 piece pak choi
3 spring onions
1 red chilli
1 tablespoon five-spice powder
2 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon Shaoxing wine or Mirin
1 cup water
1 tablespoon cornflour (mixed with 2 tablespoon water)

Steps:

  • Toast your cashews at 160Cº / 320Fº for 6 to 8 minutes. They need to be golden and crunchy but not too brown. Make sure to flip them halfway so they cook evenly.
  • Prepare the stir fry sauce. First, combine cornflour with water until it's completely incorporated. Then add the rest of the sauce ingredients.
  • Coat the tofu with cornflour and fry the tofu using a frying pan with a little bit of vegetable oil. Set aside.
  • Chop the veggies and add a little bit of oil in a wok pan, stir fry the vegetables on medium to high heat. Sauté for 5-6 minutes, stirring occasionally.
  • Add the tofu and previously toasted cashews and combine with the rest of the ingredients.
  • Add the sauce and mix with all the ingredients. Leave cooking for 2-3 minutes and turn off the heat.

Nutrition Facts : Calories 377 kcal, Carbohydrate 32 g, Protein 24 g, Fat 20 g, SaturatedFat 3 g, Sodium 803 mg, Fiber 8 g, Sugar 12 g, UnsaturatedFat 15 g, ServingSize 1 serving

TOFU, GREENS & CASHEW STIR-FRY



Tofu, greens & cashew stir-fry image

Healthy, light and quick - just what you need in an after-work meal

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

1 tbsp vegetable oil
1 head broccoli , cut into small florets
4 garlic cloves , sliced
1 red chilli , deseeded and finely sliced
1 bunch spring onions , sliced
140g soya bean
2 heads pak choi , quartered
2 x 150g packs marinated tofu pieces
1 ½ tbsp hoisin sauce
1 tbsp reduced-salt soy sauce (add extra to suit your own taste)
25g roasted cashew nuts

Steps:

  • Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.

Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 3.49 milligram of sodium

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories     weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

  • Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
  • In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
  • Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  • Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  • Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

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