Vegetarian Cashew Chicken
Looking for a satisfying plant-based alternative to a takeout favorite? This Vegetarian Cashew Chicken recipe swaps out traditional chicken for crispy golden-brown tofu, making it a protein-packed option that’s perfect for vegetarians and vegans alike. Coated in a sticky, umami-rich sauce made with soy, hoisin, and sesame oil, this dish is bursting with flavor and complemented by the crunch of toasted cashews and vibrant stir-fried veggies like broccoli, bell peppers, and green onions. Ready in just 40 minutes, it’s ideal for busy weeknight dinners or meal prep, delivering the taste of restaurant-style fare right in your kitchen. Serve over steamed rice for a comforting and wholesome meal that’s sure to impress! Target keywords: vegetarian cashew chicken, tofu stir fry, vegan cashew chicken recipe, quick vegetarian dinner ideas.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 100 grams cashews
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 inch ginger
- 1 red bell pepper
- 1 green bell pepper
- 3 green onions
- 200 grams broccoli florets
Instructions
Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add cashews and stir-fry for about 2 minutes until they are lightly toasted. Remove and set aside.
Finely chop the garlic and ginger. Slice the red and green bell peppers into thin strips. Cut the green onions into inch-long pieces.
Add the garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add the bell peppers and broccoli florets to the skillet, stir-fry for 4-5 minutes until just tender.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Return the tofu and cashews to the skillet. Pour the sauce over the mixture and stir everything together to coat. Cook for an additional 3 minutes, letting the sauce thicken slightly.
Garnish with green onions before serving.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 48.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 30.8 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2100 mg | 45% | |
*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.
