Vegetarian Cashew Chicken
Savor the irresistible flavors of Vegetarian Cashew Chicken, a plant-based twist on the classic dish that’s sure to delight your taste buds! Crispy pan-fried tofu takes center stage, tossed with crunchy toasted cashews, tender-crisp bell peppers, and broccoli, all coated in a rich, savory sauce made with soy sauce, hoisin, rice vinegar, and sesame oil. This quick and easy stir-fry comes together in just 40 minutes, making it a perfect weeknight dinner for busy schedules. Garnished with fresh green onions, this protein-packed recipe is a flavorful and wholesome alternative for vegetarians and anyone craving a lighter take on a takeout favorite. Try serving it over steamed rice or noodles for a complete, satisfying meal.
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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
Directions
Step 1
Press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
Step 2
In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
Step 3
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.
Step 4
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.
Step 5
Finely chop the garlic and ginger. Slice the red and green bell peppers into thin strips. Cut the green onions into inch-long pieces.
Step 6
Add the garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Step 7
Add the bell peppers and broccoli florets to the skillet, stir-fry for 4-5 minutes until just tender.
Step 8
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Step 9
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.
Step 10
Garnish with green onions before serving.
Nutrition Facts
| Serving size | (1234.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1818.0 |
| Total Fat 133.7g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 48.0g | |
| Cholesterol 1.0mg | 0% |
| Sodium 2411.7mg | 0% |
| Total Carbohydrate 112.6g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 30.8g | |
| Protein 74.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 846.2mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 2099.6mg | 0% |
Source of Calories