Asian Stir-Fry Tofu with Cashews

Yields: 4 servings


2 tablespoons vegetable oil or peanut oil
1 (16 ounce) package frozen stir-fry vegetables
1/2 teaspoon minced fresh ginger
1 teaspoon minced garlic
salt and pepper to taste
2 eggs, beaten
1 cup cornstarch
salt and pepper to taste
1 (14 ounce) package firm tofu, drained and cubed
1/2 cup vegetable oil
2 tablespoons peanut butter (can be chunky or smooth, whatever you have at home!)
3 tablespoons soy sauce (preferably low-sodium)
1.5 tablespoon of spicy brown mustard*
1 tablespoon black-bean garlic sauce (available in your local asian market)*
1/4 cup toasted cashews (if they are salted, make sure you under-salt the dish a bit to accomodate for the salt that comes with these nuts)
Optional Garnishes: toasted black sesame seeds, drizzled sesame oil, freshly chopped cilantro
Note: If you like your food spicy, add somce green chilis or chili paste (Sambal Oelek Chilli Paste is a tasty one for asian dishes!)

*don’t worry if you do not have these – they can be omitted. But the dish is very tasty if you add them in!*


Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger & garlic. Season with salt and pepper. Remove vegetables from skillet, and set aside.

Turn heat to low on the skillet until you are ready to cook your tofu.

Place the eggs in a bowl and whisk with a fork. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.

Heat the remaining 1/2 cup of oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown, turning occasionally so that all sides of the tofu are cooked. Set aside and discard all remaining oil except 1 teaspoon in the skillet/wok.

Now add the cooked vegetables back in, and stir in the peanut butter, cashews, soy sauce, and black-bean garlic sauce. Continue to cook and stir a few more minutes until vegetables are hot.

Serve and garnish with toasted black sesame seeds, drizzled sesame oil, freshly chopped cilantro if desired. Best served on top of freshly cooked rice!

6 thoughts on “Asian Stir-Fry Tofu with Cashews

  1. This recipe reminds me the indian-chinese dishes they serve in Delhi and Mumbai….I want some!!!!!. But was wondering did you really use 1 whole cup of cornstarch (that’s a lot isn’t it)? Or was that a typo?

    • 🙂 thanks love!! Yes, I did really use 1 whole cup of cornstarch for dredging, although you may not end up using every little bit of it. The cornstarch is really crucial to get that coating on the tofu during the pan-fry. If you want to make this a healthier dish, feel free to omit this step completely – it will still be delicious with all the vegetables and spices! =)

      • hehe got it…so it’s basically like when we make Chicken Parmesan and dip it into the breadcrumbs….you don’t end up using all of it, just need to have a lot so that you get a thick coating on all sides =) Will definitely try this recipe! ❤

  2. Pingback: Baby Bok Choy with Shiitake Mushrooms & Walnuts | Priyanka's Kitchen

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