What would you like to know?
Share this Story

Sweet and sticky cashew tofu

Erin is the author of the food blog Olives for Dinner. When she’s not watching cooking shows on the Food Network or reading cookbooks, she’s in the kitchen creating vegan dishes for herself as well as her non-vegan husband. Through her b...

Chinese take-out at home

Satisfy your sweet and sticky tofu craving at home with this vegan dish loaded with veggies and cashews.

Daily Flavor

Sweet and sticky cashew tofu|

Chinese take-out at home

Satisfy your sweet and sticky tofu craving at home with this vegan dish loaded with veggies and cashews.

No need to call for Chinese take-out tonight. Whip up this homemade version for a hearty, healthy and delicious tofu meal.

Sweet and sticky cashew tofu recipe

Serves 2

Ingredients:

For the sauce

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1/2 cup mirin
  • 1 teaspoon rice vinegar
  • 2 teaspoons brown sugar
  • 2 tablespoons cold water whisked with 2 teaspoons cornstarch

For the tofu

  • 1-2 teaspoons olive oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 block firm tofu, sliced into triangles
  • 2-3 small shallots, quartered
  • 4-6 shiitake mushroom caps, sliced thinly
  • Handful of broccoli florets
  • 1/3 cup raw cashews

To serve

  • Sesame seeds
  • Noodles or rice

Directions:

For the sauce

  1. In a small bowl, combine all of the ingredients except for the cornstarch and water. Reserve.

For the tofu

  1. In a cast iron pan over medium-low heat, heat the olive oil. Add the ginger and garlic and cook 1-2 minutes. Transfer this garlic mixture into a large bowl and set aside.
  2. Return the pan to the stove and add a little more olive oil into the pan. Increase the heat to medium and place the tofu triangles into the pan. Let the tofu brown on one side for about 6 minutes, then flip and let the other side brown for about 6 minutes. Transfer the tofu to a plate.
  3. Add the shallots to the pan. After cooking for about 1 minute, stir around to separate the layers. Add the sliced shiitakes, stir, then deglaze the pan with 1 tablespoon of water. Deglaze for 1-2 minutes, then toss in the broccoli florets and cashews. Once the broccoli is bright green and tender, transfer this mixture to the bowl with the garlic.
  4. Return the tofu to the pan. Pour the sauce mixture over the tofu. Stir gently to combine. Stir the cornstarch and water together in a small bowl until combined, then pour into the pan. Stir and let thicken slightly, then remove from the heat immediately.

To serve

  1. Place cooked noodles or rice into a bowl. Add the vegetable mixture, then place the tofu triangles on top, using a spatula to scrape any leftover sauce out of the pan.
  2. Sprinkle with sesame seeds. Serve immediately.

More Daily Flavor

Spicy vegan sausage
Vegan queso blanco
Sriracha peanut butter tofu

Recommended for You
Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!