Vegan Cashew Chicken
Savor the mouthwatering flavors of Vegan Cashew Chicken, a plant-based twist on the classic takeout favorite! This recipe swaps chicken for crispy, golden-brown cubes of extra-firm tofu, tossed in a savory-sweet soy sauce glaze infused with ginger, garlic, and sesame oil. Packed with vibrant broccoli florets and crunchy red bell peppers, it's a feast for both the eyes and the palate. Toasted cashews add a delightful crunch, while green onions bring a fresh, aromatic finish. Perfectly served over fluffy cooked rice, this easy vegan stir-fry comes together in just 40 minutes, making it ideal for weeknight dinners or meal prep. If you're looking for a satisfying, protein-rich, and flavorful vegan alternative, this dish checks all the boxes!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup unsalted raw cashews
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons water
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 3 green onions, sliced
- 2 cups cooked rice, for serving
Instructions
Drain the tofu and press it with a tofu press or between paper towels with a heavy weight on top for about 15 minutes to remove excess moisture.
Cut the tofu into 1-inch cubes and toss them in a bowl with cornstarch to evenly coat.
In a large skillet over medium-high heat, heat the vegetable oil.
Add the coated tofu to the skillet and cook until all sides are golden brown and crispy, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, lightly toast the cashews over medium heat until they are golden brown, about 2-3 minutes. Remove and set aside.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and water to make the sauce.
In the same skillet, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the broccoli and bell pepper to the skillet, and stir-fry for 4-5 minutes, until the vegetables are just tender.
Return the tofu to the skillet, pour the sauce over everything, and stir to combine.
Add the toasted cashews and green onions, and stir well to coat everything evenly with the sauce.
Cook for another 2-3 minutes until everything is heated through.
Serve the Vegan Cashew 'Chicken' over cooked rice, and enjoy!
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 44.2 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2958 mg | 228% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
