Vegan Cashew Chicken

Step into plant-based perfection with this irresistible Vegan Cashew Chicken recipe! This innovative twist on a classic takeout favorite swaps chicken for crispy, golden tofu cubes, creating a mouthwatering texture that pairs perfectly with a savory-sweet sauce made from soy sauce, maple syrup, and sesame oil. Toasted cashews add a satisfying crunch, while vibrant vegetables like broccoli and red bell peppers bring a splash of color and nutrients to every bite. With just 15 minutes of prep time and pantry-friendly ingredients, this wholesome stir-fry is an easy vegan dinner that’s big on flavor and perfect for serving over fluffy rice. Whether you're craving comfort food or a quick weeknight meal, this protein-packed dish is sure to satisfy!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cut the tofu into 1-inch cubes and toss them in a bowl with cornstarch to evenly coat.

Step 3

In a large skillet over medium-high heat, heat the vegetable oil.

Step 4

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.

Step 5

In the same skillet, lightly toast the cashews over medium heat until they are golden brown, about 2-3 minutes. Remove and set aside.

Step 6

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and water to make the sauce.

Step 7

In the same skillet, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

Step 8

Add the broccoli and bell pepper to the skillet, and stir-fry for 4-5 minutes, until the vegetables are just tender.

Step 9

Return the tofu to the skillet, pour the sauce over everything, and stir to combine.

Step 10

Add the toasted cashews and green onions, and stir well to coat everything evenly with the sauce.

Step 11

Cook for another 2-3 minutes until everything is heated through.

Step 12

Serve the Vegan Cashew 'Chicken' over cooked rice, and enjoy!

Nutrition Facts

Serving size	(1448.5g)

Amount per serving	% Daily Value*
Calories	2381.8

Total Fat 121.5g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 1872.5mg	0%
Total Carbohydrate 235.5g	0%
Dietary Fiber 22.9g	0%
Total Sugars 44.2g
Protein 106.5g	0%

Vitamin D 0IU	0%
Calcium 2958.2mg	0%
Iron 27.3mg	0%
Potassium 2347.5mg	0%

*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.

Source of Calories

Fat: 44.4%

Protein: 17.3%

Carbs: 38.3%