Serve warm topped with sesame seeds and green onions.Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Stir around to coat and after a few minutes the mixture will begin to thicken. Next, add roasted cashews, whisk the sauce mixture a stir, and pour over the veggies in the skillet. Add peppers and stir, then garlic and ginger and stir, letting cook until fragrant. Let veggies cook undisturbed for about 1-2 minutes until slightly charred.Īdd 3-4 tablespoons of water then cover to steam the veggies for 3-4 minutes. Stir to combine, then season with salt and pepper to taste. Add in your broccoli and sugar snap peas. Add another tablespoon of oil if needed before continuing. Adding too much will make the tofu taste like dry powder. Note: It’s best to lightly coat the tofu in the directed amount of cornstarch. Add the cornstarch coated tofu and fry, flipping occasionally, until golden brown and crispy (about 6-8 minutes). Add oil into a large skillet over medium heat. Then, whisk the two bowls together to create the stir fry sauce. Make stir fry sauce by combining all the sauce ingredients in one bowl and the cornstarch and water in a separate bowl. Step by Step Instructions for cashew tofu : Just make sure you do the listed amount of you will just feel like you are biting into flour. Cornstarch – you could swap this with arrowroot powder, potato starch, or even all-purpose flour.
VEGAN CASHEW CHICKEN FREE
Veggies – Feel free to do fresh green beans, Brussels sprouts, cauliflower, asparagus, or even add in some leafy green like.You could also sub out the tofu for chickpeas, mushrooms, or just more veggies. Tofu– If you don’t have super firm tofu, use an extra firm tofu that has been drained and pressed.If you cannot have cashews, swap with another nut like almonds or pine nuts or just omit. If you only have raw cashews, roast them in the oven first. Cashews – If you use salted cashews, we recommend reducing the sodium elsewhere in the dish.See my recipe card below for a complete list of the ingredients with measurements. Cornstarch – this is to make the tofu crispy on the edge on the first part of cooking the tofu.Veggies – we are using broccoli and sugar snap peas for this dish for greens, and a balance of textures.It doesn’t need to be pressed out like others. Tofu – to make this dish go faster and the tofu hold up best to the home cook, we recommend a super firm tofu for this dish.Cashews – You want to use roasted but unsalted cashews for the best results in the dish.Simple Ingredients – most of these ingredients are things people keep in the pantry or on hand if they make most Asian dishes, so you can make it quickly without having to run to the store.Most of the recipe is just cooking, so there’s not even a lot of prep. Quick – This dish is ready in just about 30 minutes which is faster than you could even order takeout and have it delivered.Easy Clean up – This is made in one pot so it’s super easy to clean up the recipe when finished making.Step by Step Instructions for cashew tofu:.Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately! This dish pairs perfectly with a simple white or brown rice or try our vegan garlic turmeric rice. There’s crispiness from the tofu, crunchiness from the cashes and sugar snow pea, and softness that comes from the inner parts of the tofu, peppers, and broccoli florets. One of the best things about it is the balance of textures. It’s also made in 30 minutes and one pot for a win every time! It has the perfect balance of flavors to make you remember that you can have amazing food and still be vegan. One bite and you’re like this absolutely must go in the meal rotation. It’s simple to make, only 30 minutes, and make made in one dish! Jump to Recipe Jump to Video Print RecipeĬashew Tofu is our spin on the takeout classic cashew chicken, but better.
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