whole and heavenly oven

Cashew Tofu

This cashew tofu is...

- Loaded with a rainbow of tender vegetables and crispy tofu. - Tossed in a savory, flavorful stir fry sauce. - Ready in 50 minutes with a handful of basic pantry ingredients!


- Tofu - Cornstarch - Vegetable oil - Garlic - Broccoli - Sweet pepper

- Scallions - Cashews - Soy sauce - Hoisin sauce - Vegetable broth - Agave nectar

Prep the tofu


Toss cubed tofu with cornstarch, salt, and pepper until evenly coated.

Pan fry the tofu


Heat vegetable oil in a large skillet over medium-high heat. Add tofu and sear on all sides until golden brown. Drain on paper towels.

Make the sauce


In a small bowl, whisk soy sauce, hoisin sauce, agave, cornstarch, and vegetable broth until smooth.

Sauté the vegetables


In same skillet, saute broccoli, sweet pepper, and white parts of scallions in vegetable oil until crisp-tender.

Add the aromatics


Add green parts of scallions, and garlic to skillet and cook an additional few minutes until fragrant.

Add the sauce


Add sauce to pan and cook several minutes until bubbly and thickened.

Add tofu and cashews


Fold pan fried tofu and cashews into skillet until just combined.

Serve tofu


Season skillet with salt and pepper to taste and serve warm over steamed rice.

Get the full recipe on wholeandheavenlyoven.com