Vegan Cashew Tofu Stir Fry
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Running on Real Food · by Deryn Macey★ 5.0 (8)

Vegan Cashew Tofu Stir Fry

NUTRITION · PER SERVING38M COOK
CAL 21%·PRO 40%
CARBS 46G43% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER18G TOTAL SUGAR
FAT 21G45% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick cashew and tofu stir-fry with broccoli, peppers, and carrots in a sweet and sticky soy-based sauce. Healthy, flavorful, and ready in under 40 minutes.

mainchinesestir frytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 block 454g/16 oz tofu (drained*)
  • 1 tbsp cornstarch or arrowroot starch (9 g)
  • 1 cup cashews (unsalted (145 g))
  • 1 large carrot (peeled and sliced on the diagonal into 1/8 inch slices (132 g/1 cup))
  • 1 medium onion (peeled and sliced into 1/4 inch slices (150 g/ 1 ½ cups))
  • 1 red bell pepper (cut into 1-inch pieces (190 g/ 1 ¾ cup))
  • 2 cups broccoli florets (160 g)
  • 2 green onions (thinly sliced, optional for serving)
  • chili flakes (optional for serving)
  • 6 tbsp soy sauce or gluten-free tamari (90 mL)
  • 4 tbsp maple or agave syrup (60 g)
  • 2 tbsp rice vinegar (30 g)
  • 2 tsp sesame oil (5 g)
  • 1.5 tbsp cornstarch (14 g)
  • 1/3 cup cold water (78 mL)
  • pinch of black pepper
  • 4 cloves garlic (grated or crushed (16 g))
PREP
8M
SODIUM
1376MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.