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Sticky Ginger Cashew Tofu Recipe

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★★★★★

4.5 from 84 reviews

This Sticky Ginger Cashew Tofu is a flavorful, plant-based dish featuring crispy tofu coated in a sweet and savory ginger maple sauce, enhanced with crunchy cashews and toasted sesame seeds. Perfect served over rice or quinoa with steamed vegetables, this recipe is a delicious and satisfying vegan option that combines a variety of textures and bold flavors.

Ingredients

Scale

Tofu and Coating

  • 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

Sauce

  • 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

Optional Serving Ideas

  • Rice
  • Steamed vegetables
  • Green onion
  • Cilantro
  • Quinoa

Instructions

  1. Prepare the tofu: Pat the tofu dry and press it if needed to remove excess moisture. Use your hands to tear the tofu into bite-sized pieces to increase the surface area for sauce absorption, or cut into cubes if preferred.
  2. Coat the tofu: Place the torn tofu in a medium bowl and add 1 tablespoon tamari and 1 1/2 teaspoons corn starch. Gently mix with a spatula until all tofu pieces are thoroughly coated with the corn starch and tamari.
  3. Cook the tofu: Heat a large pan over medium heat and add 2-3 teaspoons of olive oil. Add the coated tofu to the pan and stir to coat the tofu evenly with the oil. Let the tofu cook for about 15 minutes, stirring occasionally but allowing it to brown and become crispy without excessive stirring.
  4. Prepare the sauce: While the tofu cooks, combine all sauce ingredients—1/4 cup tamari, 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 grated garlic, and 1 teaspoon corn starch—in a medium bowl. Whisk until fully blended.
  5. Combine tofu and sauce: Once the tofu is crispy and golden, pour the sauce and 3/4 cup raw cashews into the pan while the heat is still on. Stir continuously and cook for about 5 minutes until the sauce thickens and coats the tofu evenly.
  6. Serve: Sprinkle toasted sesame seeds on top and serve the sticky ginger cashew tofu over your choice of rice, quinoa, or steamed vegetables. Garnish with green onion and cilantro if desired. Enjoy your flavorful and nutritious meal!

Notes

  • Pressing tofu is important to remove excess moisture for better crispiness.
  • Tearing tofu instead of cutting increases the surface area for sauce absorption.
  • You can substitute tamari with regular soy sauce if gluten is not a concern.
  • Adjust the number of garlic cloves and ginger to taste.
  • For added heat, consider adding red pepper flakes or sriracha to the sauce.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a pan or microwave.

Keywords: tofu recipe, vegan tofu, ginger tofu, cashew tofu, sticky tofu, vegan main dish, plant-based protein, Asian tofu recipe

Find it online: https://cheframiflavor.com/sticky-ginger-cashew-tofu-recipe/