Hungry? Don’t over complicate it. Easy Cashew Stir-Fry has got all you need for a meal done right, without wasting too much of your time. Once you taste these tender veggies with the intriguing puffs of tofu, you’ll know you made the right, simple choice. The sweet and spicy sauce is really what makes the magic happen for Easy Cashew Stir-Fry. Grab a skillet and get goin’! Your dream dinner is waiting for you!
Ingredients
For the cashew sauce:
- 1 cup whole raw cashews
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil
For the stir-fry:
- 1 tablespoon peanut oil
- 5 large cloves garlic, halved
- 1 knob ginger root, 1-inch-long, peeled and thinly slivered
- 1 small red onion, sliced into wedges
- 2 green bell peppers, thinly sliced
- 3/4 cup fried tofu puffs, optional, can substitute extra-firm tofu
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon freshly ground black pepper
- 2 green onions, thinly sliced
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
For serving:
- rice, to taste, cooked and warm
- sesame seeds, to taste
- green onions, to taste, thinly sliced
Directions
Step 1 –In a large skillet over medium-low heat, add the cashews and toast, stirring frequently, until they are golden and very lightly charred, about 4 minutes.
Step 2 –Pour the cashews into a medium bowl and immediately add 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine vinegar, and 1 tablespoon of the sriracha. Let it sit, about 10 minutes.
Step 3 –Drain the cashews, reserving the marinade.
Step 4 –Sprinkle the cornstarch over the cashews and toss to evenly coat them.
Step 5 –In the same skillet over medium heat, add 1 tablespoon of the peanut oil.
Step 6 –Add the coated cashews to the hot oil and sear, tossing frequently, until they are golden, about 4 minutes. Pour them into a bowl.
Step 7 –In the same skillet over medium heat, add the remaining peanut oil.
Step 8 –Add the garlic, the ginger, the red onions, the bell peppers, and the tofu puffs to the hot oil and cook until the veggies are soft and fragrant, about 6 minutes.
Step 9 –Add the reserved marinade, the remaining soy sauce, the remaining rice wine vinegar, the remaining sriracha, the brown sugar, the black pepper, and 2 of the sliced green onions to the tofu mixture and cook, while gradually adding the water, until it has thickened and is syrupy, about 3-4 minutes.
Step 10 –Add the sesame oil and the cooked cashews to the tofu mixture, then transfer the skillet from the heat. Toss to combine.
Step 11 –Serve the stir-fry over the rice, garnished with the sesame seeds and the remaining green onions.
