I love a simple tofu stir fry! You can treat this recipe like a jumping-off point and use whatever veggies, nuts, and seeds you have on hand.
Stir fries are incredibly versatile, which makes them a great weeknight meal. The version below is a vegan take on cashew chicken, but don’t feel bound by any of the nuts and veggies I’m using. Here are a couple of variation ideas:
- Instead of cashews, you can use almonds, peanuts, sunflower seeds, or pepitas.
- Instead of baby bok choy, substitute kale, collard greens, spinach, bell peppers, mushrooms, carrots…really any veggies you have. Hardier veggies may need to cook for slightly longer, and softer veggies like spinach will take less time. Just something to keep in mind as you’re cooking. The great thing about this recipe is that you brown the tofu first. So you can vary cooking times as the veggies you use require.
This tofu stir fry recipe is another tofu recipe I developed for my sponsors at EZ Tofu Press. When you’re using tofu in place of chicken, pressing helps get the texture closer to the firmness you’d expect from actual chicken.
You can check out the EZ Tofu Press in action here, where I did an in-depth review.
Got your tofu pressed? Let’s make a stir fry!
Tofu Stir Fry with Cashews and Baby Bok Choy
You can serve this tofu stir fry over rice, quinoa, noodles, or even over a bed of salad greens!
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon corn starch
- 1 14 ounce block extra firm tofu, pressed and cut into cubes or strips
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 1/2 of a large sweet onion, chopped
- 4 cloves garlic, minced
- 2″ piece ginger, minced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon maple syrup
- 6 bunches baby bok choy, chopped into bite-sized pieces
- 1/2 cup roasted, unsalted cashews
- 1 bunch green onions, chopped
- Toss together the soy sauce, vinegar, corn starch, and tofu in a large bowl.
- Heat the sesame oil in a large skillet or wok on medium high, and fry up the tofu along with all of the sauce in the bowl, stirring frequently, until the liquid evaporates and the tofu begins to brown. This takes about 10 minutes. Set this aside.
- Heat the olive oil in the same pan on medium high, and add the onion and garlic. Cook for a few minutes, until the onion softens. Add the ginger, soy sauce, maple syrup, and baby bok choy.
- Cook, stirring, until the green parts of the baby bok choy turn bright green and soften.
- Add the tofu back to the pan and cook, stirring, until everything is heated through.
- Serve topped with a handful of cashews and a handful of green onions.
I entered this recipe in the Virtual Vegan Linky Potluck!