📝 About This Recipe
This plant-based reimagining of the classic Chinese-American takeout favorite replaces poultry with protein-rich extra-firm tofu, pressed and seared until golden. The dish features a luxurious, umami-rich brown sauce that clings to crunchy roasted cashews and vibrant bell peppers, offering a masterclass in texture and balance. It is a celebratory stir-fry that proves you don't need meat to achieve that iconic, savory-sweet 'wok hei' depth of flavor.
🥗 Ingredients
The Protein Base
- 16 ounces Extra-firm tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 2 tablespoons Cornstarch (for coating the tofu)
- 1/4 teaspoon Fine sea salt
- 3 tablespoons Neutral oil (grapeseed or vegetable oil for frying)
The Signature Sauce
- 1/2 cup Vegetable broth (low sodium preferred)
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Dark soy sauce (for deep color and richness)
- 1 tablespoon Rice vinegar
- 1 tablespoon Coconut sugar (or brown sugar)
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Cornstarch (to thicken the sauce)
Aromatics and Vegetables
- 3/4 cup Raw cashews (unsalted)
- 1 Red bell pepper (cut into 1-inch pieces)
- 1 Green bell pepper (cut into 1-inch pieces)
- 1 tablespoon Fresh ginger (finely minced)
- 3 pieces Garlic cloves (thinly sliced)
- 4 pieces Green onions (whites and greens separated, cut into 1-inch lengths)
👨🍳 Instructions
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1
Prepare the tofu by tossing the pressed cubes in a large bowl with 2 tablespoons of cornstarch and salt until each piece is evenly chalky and coated.
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2
In a small glass jar or bowl, whisk together all the 'Signature Sauce' ingredients: vegetable broth, soy sauces, rice vinegar, sugar, sesame oil, and 1 teaspoon of cornstarch. Set aside.
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3
Heat a large wok or heavy-bottomed skillet over medium heat. Add the raw cashews and toast them, stirring frequently, for 3-5 minutes until they turn golden brown and fragrant. Remove and set aside.
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4
Increase the heat to medium-high and add 2 tablespoons of oil. Once shimmering, add the tofu cubes in a single layer. Let them sear undisturbed for 3 minutes to develop a crust.
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5
Flip the tofu and continue cooking for another 5-7 minutes, turning occasionally, until all sides are crispy and golden. Remove the tofu from the wok and set aside on a paper towel-lined plate.
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6
Wipe out the wok if there are burnt bits, add the remaining 1 tablespoon of oil, and toss in the bell peppers. Stir-fry for 2 minutes until they are bright but still have a snap.
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7
Add the minced ginger, sliced garlic, and the white parts of the green onions. Stir-fry for 30-60 seconds until the aroma fills your kitchen, being careful not to burn the garlic.
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8
Return the crispy tofu and the toasted cashews to the wok, tossing them with the vegetables.
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9
Give the sauce mixture a quick whisk to incorporate the cornstarch that may have settled, then pour it over the ingredients in the wok.
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10
Toss everything constantly for 1-2 minutes. The sauce will bubble and transform from a liquid to a glossy, thick glaze that coats every component.
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11
Turn off the heat and stir in the green parts of the spring onions.
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12
Transfer to a serving platter immediately to maintain the tofu's crispness and the vegetables' vibrant color.
💡 Chef's Tips
Pressing the tofu is non-negotiable; it removes excess moisture and allows the tofu to actually sear rather than steam. If you want extra heat, add 5-6 dried red chilies or a teaspoon of red chili flakes when stir-frying the aromatics. Don't overcook the vegetables; they should provide a crisp contrast to the soft tofu and crunchy nuts. Use dark soy sauce if possible; it provides that deep mahogany color characteristic of authentic restaurant-style cashew dishes. Always whisk your sauce again right before pouring it into the wok, as cornstarch settles at the bottom quickly.
🍽️ Serving Suggestions
Serve over a fluffy bed of steamed Jasmine rice to soak up the extra sauce. Pair with a side of garlicky steamed bok choy or snap peas for extra greens. A chilled glass of Riesling or a crisp Lager complements the savory-sweet profile beautifully. For a low-carb option, serve inside large butter lettuce leaves as wraps. Garnish with extra toasted sesame seeds for an added layer of nuttiness.