Sticky Ginger Cashew Tofu

This Sticky Ginger Cashew Tofu Recipe is quick and easy to make but looks and tastes like a labor of love. It’s a great Asian-inspired vegan dinner recipe that the whole family will love.

If you don’t think you like tofu, this Sticky Ginger Cashew Tofu recipe is a must-try! It’s full of flavor and the tofu comes out with such an amazing texture after only 25 minutes!

I eat a lot of tofu, so I’m constantly looking for new cooking methods. Tearing it into rough-edged pieces, coating it in cornstarch, and cooking it in olive oil gives this tofu such an amazing chewy texture. I’m certain you will love this new tofu recipe!

Sticky Ginger Cashew Tofu Recipe Ingredients

• Tofu – I like to use super firm, extra protein tofu. I get it at Sprouts or Trader Joe’s, and I love it because it’s pre-pressed and has a great texture. It’s the only kind of tofu I use these days. If you can’t find super-firm, use extra-firm and press as much water out of it as possible.
• Cornstarch – I coat the torn tofu pieces with a little tamari and cornstarch. The cornstarch makes the tofu crispy when cooked in a small amount of olive oil.
• Cashews – I use raw, unsalted cashews for this recipe, but you can use roasted and/or salted cashews if you like. The raw cashews get a soft texture when cooked in the sauce for a few minutes.
• Ginger Sauce – The ginger sauce is an easy homemade sauce made from tamari, maple syrup, ginger, garlic, toasted sesame oil, rice wine vinegar, and water. Throwing together only takes a minute, but it’s so sticky and delicious.
• Optional Sides – I enjoy my Ginger Cashew Tofu with white rice, steamed broccoli, and edamame. I also top it with some toasted sesame seeds. Green onion would be great, too!

Why Your Body Will Love This Tofu Recipe

• Protein Power – Tofu is amazing because it’s super versatile, works well in myriad seasons, sauces, and dressings, and is a great meat alternative because it’s a complete protein. This makes our muscles happy, and our bellies satisfied. The cashews in this recipe are also a great source of protein.
• Vitamins and beyond – Cashews, which contain zinc, vitamin E, and copper, support eye health. They also contain beneficial antioxidants that boost the immune system, and tryptophan, which helps us fall asleep.
• Inside and Out Benefits – Definitely consider topping this dish with toasted sesame seeds. They contain calcium and magnesium, which contribute to healthy bones. It’s also a great source of antioxidants that promote immune system health. Sesame seads are rich in iron (hello, blood) and vitamin E (for happy skin).

How To Make This Easy Sticky Ginger Cashew Tofu

• Start by preparing the tofu. Pat the tofu dry and press if needed. Use your hands to tear the tofu into bite-sized pieces. You can also cut it into cubes if you like, but tearing it gives it more surface area for the sauce to coat.
• Add the tofu to a medium-sized bowl, along with 1 Tablespoon tamari and 1 1/2 teaspoon corn starch. Mix with a spatula until the tofu is completely coated with the cornstarch. 
• Heat a large pan over medium heat and add 2-3 teaspoons of olive oil and the tofu. Stir until tofu is coated with oil and let tofu cook for about 15 minutes, stirring occasionally. Don’t stir too much if you want it to get browned and crispy.
• Make the sauce while the tofu is cooking. Add all sauce ingredients to a medium-sized bowl and whisk until combined. Once the tofu is crispy, pour the sauce and the cashews in with the heat still on. Stir and cook until sauce has thickened and coats the back of the spatula, about 5 minutes.
• I like to top this dish with sesame seeds. Serve tofu over rice with a side of veggies, and enjoy!

Sticky Tofu Frequently Asked Questions

• Is this recipe vegan? Yes! Just make sure you use gluten-free Tamari.
• Is this sticky tofu vegan? Yes!
• How long do leftovers last? Leftovers should last about four days if stored in an airtight container in the refrigerator.
• Will the tofu still be crispy when you add the sauce? It’s not exactly crispy, but the texture is so good!

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Vegan Tofu Recipes?

The Best Tofu Scramble Recipe

Balsamic Tofu with Vegetables

Peanut Butter Tofu

Vegan Tofu Parmesan

Easy Fried Tofu

Sticky Ginger Cashew Tofu

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 35 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

This Sticky Ginger Cashew Tofu is surprising easy to make and so delicious!  The perfect recipe for a quick and easy weeknight dinner.

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Ingredients

Scale 1x2x3x

• 1 (16 oz) package super firm tofu, or extra firm tofu that has been pressed
• 1 tablespoon tamari, or soy sauce
• 1 1/2 teaspoons corn starch
• 1 tablespoon olive oil
• 3/4 cup raw, unsalted cashews
• 1 tablespoon toasted sesame seeds
• Optional serving ideas:  rice, steamed vegetables, green onion, cilantro, quinoa

Ginger Sauce:

• 1/4 cup tamari, or soy sauce
• 1/4 cup pure maple syrup
• 1/4 cup water
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice wine vinegar
• 3/4 tablespoon freshly grated ginger
• 2–3 cloves garlic, grated
• 1 teaspoon corn starch

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Instructions

• Start by preparing the tofu.  Pat tofu dry and press if needed.  Use your hands to tear the tofu into bite sized pieces.  You can also cut it into cubes if you like, but tearing it gives it more surface area for the sauce to coat.
• Add the tofu to a medium sized bowl and add in 1 tablespoon tamari and 1 1/2 teaspoons corn starch.  Mix with a spatula until tofu is completely coated with the corn starch.
• Heat a large pan over medium heat and add about 2-3 teaspoons of olive oil and the tofu.  Stir until tofu is coated with oil and let tofu cook about about 15 minutes, stirring occasionally.  You want it to be able to get browned and crispy so don’t stir too much.
• Make the sauce while the tofu is cooking.  Add all sauce ingredients to a medium sized bowl and whisk until combined.  Once the tofu is crispy, pour the sauce and the cashews in with the heat still on.  Stir and cook until sauce has thickened and coats the back of the spatula, about 5 minutes.
• I like to top my tofu Serve tofu over rice with a side of veggies and enjoy!

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: Asian Inspired