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cashew tofu

Crispy Tofu Stir Fry

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Time to Press Tofu: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This crispy tofu stir fry is easy to make, filled with vegetables, and packed with plant-based protein! It’s simple to make and great for a weeknight meal!


Units Scale

For the stir fry:

  • 1 lb extra firm tofu, cut into 1-inch cubes
  • 4 tablespoons cornstarch
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons avocado oil or vegetable oil, divided
  • 2 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1 cup mixed bell pepper, seeded and cut in 1-inch cubes
  • 1/4 cup cashew nuts

For the sauce

  • 1 teaspoon cornstarch
  • 1/2 cup soy sauce
  • 1 teaspoon minced ginger

  • 1 teaspoon chili paste


  1. Spread the cubed tofu on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. Top with something flat and heavy and let the tofu sit like that for at least 15 minutes or up to an hour.
  2. In a shallow bowl, combine cornstarch, salt and pepper. Toss tofu in it to coat each side.
  3. Heat a non-stick skillet with one tablespoon of oil and fry tofu on each side until golden brown. Remove and place on a plate with kitchen paper to absorb the excess of oil. Set aside.
  4. Add the remaining one tablespoon of oil to the skillet and sauté the garlic, onion, bell pepper, and cashew nuts until fragrant. It will take about 3 minutes. Bring back the tofu.
  5. Meanwhile, stir sauce ingredients in a bowl. Pour in the skillet. Stir all together and bring to a simmer for one minute. It will thicken a little bit. Simmer longer if you want a thicker sauce.

  6. Remove and garnish with green onions.