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In this dish, well-seared tofu, cashews and crisp vegetables are doused with a sweet and sticky sauce in a cast iron pan, producing something very similar to Chinese takeout. What makes this sauce so beautifully flavored and thick, and allows it to cling so well to the tofu, is a simple and small dash of a cold water and cornstarch slurry added at the end of cooking time. Thislooks and smells heavenly throughout the prep and cook time, andis quick and easy enough to make as a weeknight dinner.
Serve with vegan crab rangoons for a perfect appetizer for this dish!
For more tofu recipes, check out my tofu archive!
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Sweet and Sticky Cashew Tofu
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- Author: erin wysocarski
- Total Time: 45 minutes
- Yield: 2 servings
Ingredients
for the sauce
- 2 TB toasted sesame oil
- 2 TB soy sauce
- 1/2 cup mirin
- 1 tsp rice vinegar
- 2 tsp brown sugar
- 2 TB cold water, whisked with 2 tsp cornstarch
for the tofu and vegetables
- 1–2 tsp olive oil
- 1 TB minced ginger
- 1 TB minced garlic
- 1 block of firm tofu, sliced into triangles (no need to press it)
- 2–3 small shallots, quartered
- 4–6 shiitake caps, sliced thinly
- handful or so of broccoli florets
- 1/3 cup raw cashews
to serve
- sesame seeds
- noodles or rice
Instructions
- Combine all of the sauce ingredients except for the cornstarch and water into a small bowl and set aside.
- In a cast iron pan, heat the olive oil over medium-low heat. Add in the ginger and garlic and allow to soften for a minute or two. Then, scrape the contents into a small bowl and set aside.
- Return to the stove and place a little more olive oil into the pan. Increase the heat to medium, then place the tofu triangles into the pan. Be careful, as the pan may sputter a bit. Allow the tofu to brown on one side for about 6 minutes, then flip and allow the other side to brown for the same amount of time. Transfer the tofu to a plate.
- Next, add in the shallots to the pan. Poke them around a bit after a minute to allow the layers to separate. Add in the mushrooms, stir, then deglaze the pan with a tablespoon of water. Allow to sizzle for a minute or two, then toss in the broccoli florets and cashews. Once the broccoli is bright green after a minute or so, transfer the pan contents to another plate.
- Now return the tofu to the pan. Whisk together the sauce, then pour it over the tofu. Stir gently to combine. Stir the water and cornstarch together in a small bowl until combined, then pour into the pan, stir and allow to slightly thicken, then remove from the heat immediately.
- Place cooked noodles or rice into a bowl. Add the vegetables and other reserved components to the bowl, then place the tofu triangles over everything, using a spatula to scrape any leftover sauce out of the pan. Sprinkle with the sesame seeds, then serve immediately.
- Cook Time: 45 minutes
This post was last updated on January 22, 2024.
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Comments
It Isnt says
This Sweet and Sticky Cashew Tofu recipe looks so delicious! I love how it combines sweet and savory flavors with the added crunch of cashews. Definitely adding this to my list of must-try tofu recipes.
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Amanda Erickson says
This is my favorite recipe from this site, so far! I’ve made it for company who had never had tofu before and they were converted.
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erinwyso says
Amanda, I love to hear that … thank you! 🙂
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Karleah says
Delicious!! Will definitely make again.
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Trish says
I made this last night. WOW! I was so surprised as this was excellent restaurant quality. My husband, a non-vegan, hates tofu. He did like the look of the dish and said he’d try a plate with my 15yr old son and I. He scoffed his entire plate clean! Needless to say, my son, who’s a tofu hound, and I REALLY enjoyed this meal thoroughly as well. Will be making this often. One question: Could I bake the tofu instead of frying?
If a non-vegan who despises tofu can lick his plate clean with this dish then it certainly deserves a full-star rating! Thanks for an awesome dish!!Reply
erinwyso says
Trish, I love your comment so much! Thank you so much for sharing and I’m thrilled that it was a hit!
You definitely can bake tofu with similar results … check out this method, good luck! http://cookieandkate.com/2016/how-to-make-crispy-baked-tofu/
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Liza says
I have made this recipe a couple of times and LOVE IT, but do have a question for you, Erin.
I don't cook with alcohol for religious reasons. What do you suggest as a replacement for mirin?
(I understand that the alcohol cooks out; it's just a personal choice)
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erinwyso says
So happy you like, Liza! I have never tried making a mirin substitute, so I did some googling around. This video probably yields the closest taste to mirin: https://www.youtube.com/watch?v=-4v6iJOsaW8
If you don't want to use a water/sugar mixture, you can also try white grape juice as your base, then add in rice vinegar to taste, one teaspoon at a time. Good luck!
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Rhonda says
You can use rice wine vinegar and sugar as a substitute, about to make this for dinner, few more veggies I cant wait, yum yum.
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Paula Jo says
Can I use tempeh, instead of tofu?
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erinwyso says
yes, I think tempeh would work great here!
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bessiesveggiefood says
this was absolutely delicious! Thank-you so much for sharing!
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erinwyso says
Glad you enjoyed!
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Veg-In-Training says
I made this for dinner last night with soba noodles. It was so good.
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erinwyso says
Thanks for letting me know — happy you enjoyed it! : )
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mojocentral says
I just made this for dinner, am about to sit down. The sauce is like a savory caramel. Delicious–thank you!
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CeeBee says
Get in my face now delicious meal!
That looks amazing!!!Reply
mojocentral says
Vegan here. I'm not a big fan of soybeans/tofu–but this I will try!
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Gabrielle Joy says
I made this recipe last night. I did make a small change and added the juice of an orange and a bit of orange zest to really brighten up the flavor.
I always look forward to your recipes!
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erinwyso says
Looks gorgeous! Glad you enjoyed and thanks for trying it out. : )
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CJ Huang says
This recipe looks great! I just got some tofu and can't wait to try it out. 🙂
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awesomeveganrad says
Looks lovely and sounds tasty.
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Sunnie says
WOW! I just stumbled across your blog, and already, I am absolutely astounded. You're so talented!
I'm a semi-new vegan (I've been one for a little over a year) and am starting to break into more adventurous cooking (I made something like Thai or Indian food the other night for my family). I will be reading your blog regularly! Please don't stop posting any time soon, and keep up that amazing!! 😀
P.S. Your vegan faux-roe and sriracha pearls astound me. Wow.
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erinwyso says
*blushes* thank you!
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MadSCAR says
This is amazing:) I love it!
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LittleMonsterx14 says
wow this looks amazing!
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Kristina says
this is perfection. I learned the cornstarch-water thickener trick from my mom when I was a kid – and do not use it often enough. I cannot wait to try this recipe.
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Alecia Ghilarducci says
Hi Erin, This photo and recipe made me want to make it right now – maybe with a fried egg on top so I can call it breakfast!
I just started blogging a couple of weeks ago and your site is an inspiration. I am working on formatting mine so it's not so f-ugly, and my photography is strictly amateur but I couldn't wait to get started. Let me know what you think if you get a chance?
http://www.hugsnquiches.blogspot.com
Thanks,
AleciaReply
