Tofu with Cashew Nuts

When I was a kid, we used to visit a local Chinese restaurant, and I would always order Chicken with Cashew Nuts. As I got older and transitioned to a plant-based diet, I still craved that flavor and figured out how to make a similar dish with tofu. 

This plant-based version swaps chicken for crispy, oven-baked tofu, plus loads of colorful vegetables, crunchy cashews, and a sweet-and-savory soy sauce. And instead of standing over a wok stirring vegetables for 20 minutes, everything cooks on a sheet pan for an easy weeknight dinner with minimal cleanup.

The tofu provides plant-based protein, while the cashews add healthy unsaturated fats and a satisfying crunch. Serve everything over brown rice for a balanced, hearty meal that fuels an active day.

Why You’ll Love This Tofu with Cashews Recipe

There are plenty of reasons why this recipe is on permanent rotation in my house. Here are some of my favorite things about it.

• It’s packed with plant-based protein. Firm tofu is an easy way to add protein to a meatless meal.
• It has plenty of vegetables. Broccoli, bell pepper and green beans add fiber, vitamins, minerals and antioxidants to your meal.
• The cashews add crunch. Roasting the cashews with the vegetables brings out their nutty flavor.
• It’s easy to make. The tofu and vegetables roast together on one or two sheet pans, which means less time at the stove and less cleanup.
• The sauce is simple. You only need a handful of pantry staples to make a sweet, savory and slightly tangy sauce.
• It’s great for meal prep. Leftovers keep well in the refrigerator, making this a good option for busy weeks.

Ingredients You’ll Need

For the tofu and vegetables

Firm tofu: Use a 16-ounce block of firm or extra-firm tofu. Firm tofu holds its shape well during roasting and develops a nice texture.

Broccoli: Broccoli florets add fiber and a satisfying bite.

Bell pepper: Any color works. Red, yellow and orange peppers add a little sweetness, while green bell peppers have a more savory flavor.

Green beans: Green beans add another vegetable to the mix and hold up well during roasting.

Cashews: Use raw, unsalted cashews so they can roast alongside the vegetables without becoming overly salty.

Avocado oil: A small amount helps the vegetables brown and roast nicely.

Cornstarch: Tossing the tofu in cornstarch helps create a crispier exterior in the oven.

For the sauce

The sauce combines:

• Low-sodium soy sauce
• Water
• Lime juice
• Maple syrup
• Fresh garlic
• Cornstarch

The result is savory, slightly sweet and tangy. It’s the perfect complement to the roasted tofu and vegetables.

How to Make Tofu with Cashew Nuts

1. Prep the oven and vegetables

Preheat the oven to 375°F.

Add the broccoli, bell pepper and green beans to a large bowl. Toss with avocado oil and sea salt, then spread the vegetables onto a lined baking sheet.

Depending on the size of your baking sheet, you may need two pans. Don’t overcrowd the pan—giving the vegetables and tofu enough space helps them roast instead of steam.

2. Prepare the tofu

Cut the tofu into approximately 1-inch cubes. Place the tofu in a separate bowl and toss it with cornstarch until evenly coated. Transfer the tofu to the baking sheet with the vegetables and lightly coat with cooking spray.

3. Roast the tofu and vegetables

Place the baking sheet in the oven and roast for 20 minutes.

After 20 minutes, add the cashews to the baking sheet and continue roasting for another 10 minutes. Adding the cashews toward the end keeps them from getting overly toasted.

4. Make the sauce

While the tofu and vegetables finish cooking, whisk together the soy sauce, water, lime juice, maple syrup, garlic and cornstarch. Make sure the cornstarch is fully incorporated so you don’t end up with lumps in the sauce.

5. Thicken the sauce

Heat a large skillet over medium heat and add the sauce mixture until it starts to bubble. It should start to bubble after about 2 to 3 minutes. 

6. Bring everything together

Add the roasted tofu, vegetables and cashews to the skillet with the sauce. Stir until everything is evenly coated.

Serve over brown rice and enjoy!

Can I Use Tempeh Instead of Tofu?

Absolutely. If you’re not a huge fan of tofu, tempeh is an excellent substitute. Tempeh is another soy-based protein, but it has a firmer, chewier texture that some people prefer.

Simply cut the tempeh into bite-sized pieces and use it in place of the tofu. You do NOT need to coat tempeh in cornstarch, as it’s already chewy. You may need to adjust the roasting time slightly depending on the size of your pieces.

Recipe Variations

I like serving this tofu with cashew nuts over brown rice, but you can also serve it over: 

• White rice
• Brown rice
• Quinoa
• Rice noodles
• Cauliflower rice
• Another whole grain of your choice

Additionally, here are some other swaps you can make:

Add more vegetables: Feel free to swap in carrots, snap peas, mushrooms or zucchini.

Make it spicy: Add red pepper flakes or a little sriracha to the sauce.

Use tempeh: Swap the tofu for cubed tempeh for a chewier, more substantial texture.

Make it gluten-free: Use gluten-free tamari instead of traditional soy sauce.

Increase the protein: Add extra tofu or tempeh, or serve the dish alongside edamame.

How to Store Leftover Tofu with Cashews

Store leftovers in a sealed container in the refrigerator for up to 5 days.

For meal prep, divide the tofu, vegetables and rice into individual containers so you have an easy grab-and-go lunch or dinner throughout the week.

The tofu may become less crispy after being refrigerated, but reheating it in a skillet or air fryer can help bring back some of the texture.

Other Recipes to Try

If you like this, you’ll probably also like:

• Vegan Tofu Nuggets
• Potatoes, Greens & Tofu Scramble Breakfast Bowl
• Vegan Tempeh Burger
• Barbecue Tempeh Rice Bowl

Frequently Asked Question

Is tofu with cashews vegan?

Yes! This recipe is completely plant-based and vegan as written.

Is tofu high in protein?

Tofu is a good source of plant-based protein, and the exact amount varies by brand and firmness. For the most accurate nutrition information, check the label on the tofu you’re using.

Can I make this tofu cashew stir fry without a wok?

Definitely. You don’t need a wok for this recipe. The tofu and vegetables are roasted in the oven, and the sauce is thickened in a standard skillet.

Can I use roasted cashews?

Yes, but choose unsalted cashews if possible. Since the sauce already contains soy sauce, salted cashews can make the finished dish quite salty.

Can I make this recipe ahead of time?

Yes. This recipe is ideal for meal prep and can be stored in the refrigerator for up to 5 days.