Dinner

Sticky Ginger Cashew Tofu Recipe

Byrami Hayes February 22, 2026February 22, 2026

Introduction

This Sticky Ginger Cashew Tofu brings together crispy tofu coated in a sweet and savory ginger sauce, perfectly complemented by crunchy cashews. It’s an easy, flavorful plant-based dish that works great for weeknight dinners or meal prep.

A white bowl with blue patterns on the inside is filled with two layers of food. The bottom layer is plain white rice, and the top layer is made of golden-brown pieces of chicken covered in a shiny, thick brown sauce. On top of the chicken are light beige cashew nuts and a sprinkling of small white sesame seeds. A pair of light wooden chopsticks rests diagonally on the right side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz) package super firm tofu, or extra firm tofu that has been pressed
1 tablespoon tamari, or soy sauce
1 1/2 teaspoons corn starch
1 tablespoon olive oil
3/4 cup raw, unsalted cashews
1 tablespoon toasted sesame seeds
Optional serving ideas: rice, steamed vegetables, green onion, cilantro, quinoa
1/4 cup tamari, or soy sauce
1/4 cup pure maple syrup
1/4 cup water
2 tablespoons toasted sesame oil
1 tablespoon rice wine vinegar
3/4 tablespoon freshly grated ginger
2-3 cloves garlic, grated
1 teaspoon corn starch

Instructions

Step 1: Pat the tofu dry and press it if necessary. Tear the tofu into bite-sized pieces using your hands to increase surface area for the sauce.
Step 2: Place the tofu in a medium bowl, add 1 tablespoon tamari and 1 1/2 teaspoons corn starch. Mix well so the tofu pieces are evenly coated.
Step 3: Heat a large pan over medium heat and add 2-3 teaspoons olive oil. Add the tofu and stir to coat with oil. Let it cook for about 15 minutes, stirring occasionally to brown and crisp the tofu without breaking it apart.
Step 4: Meanwhile, whisk together all the sauce ingredients in a medium bowl until combined.
Step 5: Once the tofu is crispy, pour the sauce and cashews into the pan while it’s still on heat. Stir and cook for about 5 minutes until the sauce thickens and coats the tofu.
Step 6: Sprinkle toasted sesame seeds over the tofu and serve over rice or quinoa with your choice of steamed vegetables and garnishes like green onion or cilantro.

Tips & Variations

Press tofu well to remove excess moisture for a crispier texture.
Use tamari instead of soy sauce for a gluten-free option.
Add a pinch of chili flakes to the sauce for a spicy kick.
Swap cashews for almonds or peanuts if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to keep the tofu crispy, or microwave until warmed through.

How to Serve

A white bowl with blue patterns holds a dish with two main layers; the bottom layer is white, fluffy cooked rice filling the bowl, and the top layer is golden-brown glazed chicken pieces coated in a shiny sauce, mixed with light beige cashew nuts and sprinkled with white sesame seeds, with a pair of light brown chopsticks resting on the right side of the bowl, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works well in this recipe, though tamari is a good gluten-free alternative and tends to have a richer flavor.

How do I make sure the tofu gets crispy?

Press the tofu thoroughly to remove moisture, use a non-stick or well-oiled pan, and avoid stirring too frequently during cooking to allow browning on the edges.